* Use your imagination when it comes to selecting vegetables to pickle.
* Best salt to use is canning and pickling salt but Kosher salt (without anti-caking agents) works, too.
* Recipe can be doubled – which is what I did and why you see two mason jars in the photo.
* If you don't have a large mason jar, put them in a bowl or pitcher. Make sure vegetables are fully submerged – you may need a plate to weigh them down.