1 cup vinegar
1 cup sugar
1 cup water
2 tablespoons fresh or candied
ginger (not ground), chopped fine
various raw vegetables cut into bite-size pieces (such as carrots, beans, cauliflower, broccoli, peppers, cucumbers, etc.)
In a large jar, crock or bowl combine vinegar, sugar, water and ginger. Add vegetables (liquid should cover vegetables). Allow to set 24 hours, covered. Keeps 2 to 3 weeks. Keep container covered, but it’s not necessary to refrigerate.