Pickled Vegetables with Apple Cider Vinegar

Steps

• 1

  Wash the vegetables, then cut the squash and cucumber into thin slices.
• 2

  Place your sliced veggies into a strainer and sprinkle with two tablespoons of salt. Mix and let drain for 30 minutes; this will help the vegetables lose water. When the 30 minutes has passed, wash the vegetables inside the strainer with plenty of water.
• 3

  Meanwhile, peel and cut the carrot and radishes, then mix with the squash and cucumber.
• 4

  In each jar, add one or two stems of thyme, some garlic and coriander seeds. Then fill the jars with the vegetables, leaving a 1/2-inch space from the top.
• 5

  To prepare the vinaigrette, boil four cups of water with the vinegar and two tablespoons of salt and sugar. Cook until the sugar and salt have dissolved.
• 6

  Pour the hot vinaigrette over the vegetables in the jars, until the liquid covers them. Cover the jars well and let chill for 24 hours before serving. Once opened, the jars can be kept in the refrigerator for up to 3 weeks, as long as the vegetables remain submerged in the conserving liquid.