Linda Ziedrich is the author of The Joy of Pickling. She recommends that beginners start by pickling green beans in vinegar.
Tarragon or Basil Beans
6 garlic cloves, sliced
36 whole black peppercorns, crushed
3 lbs young, tender snap beans, trimmed, if needed to 4 inches
6 tarragon sprigs or 12 basil sprigs
3 1/2 cups white wine vinegar
3 1/2 cups water
2 Tablespoons pickling salt
1. Divide the garlic and peppercorns evenly among 6 pint mason jars. Pack the beans vertically into the jars, adding 1 tarragon sprig or 2 basil sprigs to each.
2. In a saucepan, bring to a boil the vinegar, water and salt. Pour the hot liquid over the beans, leaving 1/2 inch headspace. Close the jars with two-piece caps. Process the jars for 5 minutes in a boiling water bath, or pasteurize them for 30 minutes by immersing them in a water heated to 180 to 185 degrees.
3. Store the cooled jars in a cool, dry, dry place for at least 3 weeks before eating the beans. After opening a jar, store it in the refrigerator.
Pickled Eggplant Cubes
3 cups white wine vinegar
2 1/4 lbs slender eggplants, peeled and cut into 3/8 to 1/2 inch cubes
2 Tablespoons crushed garlic
1/3 cup loosely packed small fresh basil leaves
2 tsps pickling salt
1. In a nonreactive saucepan, bring the vinegar to a boil. Blanch the eggplant in the vinegar for 2 minutes, in three or four batches. In a bowl, toss the eggplant with the garlic, basil and salt.
2. Pack the eggplant into pint mason jars and pour the boiling vinegar over, leaving 1/2 inch headspace. Close the jars with two-piece lids. Process the jars for 10 minutes in a boiling water bath.
3. Store the jars in a cool, dry, dark place for 1 week or longer before eating the eggplant. After opening a jar, store it in the refrigerator.