Pickles and preserves
Use leftover vegetables to make a seven-vegetable pickle with cabbage, carrots, cucumbers, peppers, cauliflower, green beans, and tomatoes. The vegetables mature for weeks in a vinegar brine, making a pickle for a large winter gathering.
Cut the cabbage, carrots, cucumbers, peppers, cauliflower, green beans, and tomatoes into large pieces.
Bring the vinegar, water, and salt to a boil in a pot, then remove it from the heat.
Pack the chopped vegetables into large jars and pour the cooled brine over them. Seal the jars and leave them in a cool place for at least 3 weeks.
Pack the vegetables tightly into the jar. Air pockets between them can lead to mold.
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