We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Even people who hate vegetables find pickled vegetables to be a treat. You can pickle anything - onions, summer squash, cauliflower, peas, beans, peppers, beets, carrots, turnips, cabbage, peaches - you name it. People will eat it before it is fully pickled because it tastes good. Here's Perpetual Pickles for you with gardens.
Vegetables (like fruit) are nutritionally borderline-useless, but they can be made to be tasty. Thus far this summer I have produced many half-pints and a couple of quart jars of hot pepper jelly, and about 12 quarts of dilly beans. Waiting for my peaches to ripen to make Peach Chutney. I did not grow cucumbers this year. I forget why.
Peach chutney is one of my favorite things. This year we were the happy recipients of a bounty of sweet cherries from our local Amish store and I made a few batches of the chutney with the cherries and dark raisins instead of peaches and golden raisins. So very tasty.
for those a little more energetic (requires water bath canning) you can make chow-chow. There are southern and PA Dutch versions.
I usually use cauliflower, carrots, green beans, celery, small amounts of sweet peppers and if I have to fill space - cucumbers and cabbage and even sweet corn (cut off the cob). I make cases of this every summer.
My friend uses kidney beans and dry mustard in hers (yuck, I omit this)
It's like a bread and butter brine for veggies.
*If i precook (hot pack) the veggies I process for 15 minutes, if not 25-30 minutes is better. otherwise your carrots are hard.
*not responsible for any cases of food poisoning from failed water bath canning attempts. Get the blue ball book of canning.
Also a good tip that I read somewhere, keep the stem/blossom ends on your cucumbers and pickles will stay crisp through processing. Remove them = squishy.