Pickled vegetables are an easy way to preserve the harvest.
8-10 medium to large Radishes or other mixed root crops, grated.
1-2 Cucumbers or Squash, sliced.
A few handfuls of Green Beans, stem ends removed
1-2 cloves Garlic/1-2 Garlic Scapes, whole or halved
1/2 cup Red Wine Vinegar
1/2 cup Water
1 1/2 teaspoons Kosher Salt
1 tablespoon Granulated Sugar
1 tablespoon Pickle Spice (or mixed fresh/dried herbs)
Wash the vegetables and grate/slice accordingly
Pack vegetables in a mason jar.
Pour the vinegar, water, salt, sugar, spice into a pan and simmer on medium heat until it begins to almost boil, 3-5 minutes.
Pour the hot liquid into the jars until the vegetables are submerged and lightly hand tighten the lid.
Leave on counter for an hour until cooler, twist lid on tightly.
Store in cool, dry place, or in refrigerator. They keep a long time.