I always keep a jar of pickled vegetables on hand in my fridge or pantry. I'm a big fan of them because they can be served at get-togethers with friends, as an appetizer with crackers or pita bread, or as an accompaniment to a good steak for lunch or dinner.
The preparation is simple and easy, and can be made using a large variety of vegetables. The most important part is the selection of the vegetables; they should be firm, in good shape, and without any black spots. This will ensure that your preserves stay fresh longer in your fridge or pantry (as long as they remain unopened). The last crucial step is that your jars or glass containers must be sterilized before use to prevent cross-contamination or spoiling before eating.