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Pickles

Choose crisp, fresh vegetables and wash and prepare them according to the recipe.
They must then be brined to remove surplus water, which would otherwise dilute the vinegar and render it too weak to act as a preservative for the vegetables.
Ordinary table salt is quite suitable to use for brining.
Rinse the vegetables in cold water after brining, or the pickle may be too salty.

Dry brining

For cucumber, marrow, tomatoes and French beans. Layer the prepared vegetables in a bowl with salt, allowing 15 ml (1 level tbsp) to each 450 g (1 lb) vegetables. Cover and leave overnight

Wet brining

For cauliflower, cabbage and onions. Place the prepared vegetables in a bowl.
Cover with a brine solution, allowing 50 g (2 oz) salt dissolved in 500 ml (1 pt) water to each 450 g (1 lb) vegetables.
Put a plate over the surface, to ensure that the vegetables are kept under the liquid, cover and leave overnight.

Finishing

Pack the brined, well rinsed and drained vegetables into jars to within 2.5 cm (1 in) of top.
Pour spiced vinegar over; take care to cover the vegetables well, giving at least 1 cm (1/2 in) extra to allow for any evaporation which may take place, but leaving a small space at the top of the jar to prevent the vinegar coming into contact with the cover. Cover securely.
Use the vinegar cold for crisp, sharp pickles - eg cabbage, onion - and hot for softer pickles such as plums and walnuts.

Storing

Store pickles in a cool, dry, dark place and mature for 2-3 months before tasting, except for red cabbage, which loses its crispness after 2-3 weeks.