4 cups of chopped or shredded vegetables, ( you can use 1 vegetable or a mixture of what you have available, I've used carrots, celery, capsicum, red onion and cabbage).
1/2 cup Vinegar - white or cider
1/4 cup water
1 Tbsp sugar
1 tsp Smokey Garlic Salt
1. Heat pickle brine ingredients together in a pan over a medium heat.
2. Pour heated brine mixture over veges, leave to pickle for at least an hour, then chill in the fridge until needed.
3. Enjoy now or store in the fridge for week or so.
You can use, Carrots, Cabbage, red onion, capsicum, Celery - sliced across the grain, Cauliflower, radish, cucumber.
Optional extras / alternatives:
Add Kia ora Vietnam and lime juice.
Add 'maizin' Mexican and lime or lemon juice.