Ingredients
Method
1.Combine the water, vinegar and salt in medium saucepan; bring to the boil. Boil, uncovered, 3 minutes.
2.Pack vegetables and garlic into hot sterilised 1.5-litre (6-cup) glass jar with tight-fitting lid; pour in enough boiling vinegar mixture to cover vegetables, leaving 1cm space between vegetables and top of jar. Seal while hot.
3.Store in cool, dark place for at least 3 days before eating.
