Salt and Vinegar Pickles

    These are very simple to make and can even be made with no cooking at all. Almost any vegetable may be used, and combine them if you like. I use a combination of Onions, beans, carrots, zucchini and cauliflower.
    Cut your vegetables into usable sizes and layer them in a non -metallic bowl. One layer vegetables -- salt ( about 2 tablespoons) -next layer vegetables - salt and so on. Leave them covered in this way for between 24 and 48 hours to draw out excess moisture. This is done so that the moisture in the vegetables does not dilute the vinegar and spoil them.
    Next, rinse the vegetables, dry them, and pack them into pre - sterilized glass jars, one layer at a time. This is not essential, but it really does look special when you see a row of jars with all the different colors beautifully laid out. I layer mine from the bottom upwards, cauliflower, zucchini ( cut side facing the glass), carrots ( also cut side facing the glass ), green beans ( upright, about 1 � in long ), and onions on top.
    You can simply pour the vinegar of your choice over the vegetables to cover or you can add spices and bring to the boil and then pour over to cover. It is your choice.

    Leave for a minimum of 3 weeks before eating.