Basic Vegetables
1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 clove garlic, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell peppers, quartered and sliced
1/4 cup hot peppers (or less to taste for hot version only)

Sweet Version
1/2 cup white vinegar or dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed

Hot Version
1 cup water
1 cup white vinegar
1 tablespoon salt
4 servings

Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.

Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.

Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.

Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before