The best way to describe it is real, sour pickles. Or as titled in the book, "The Natural Pickle". It reminds me of going to this old butcher shop on Rt. 18 in Abington, MA with my mother (can't remember the name of the place). They had large open barrels of this type of natural, cucumber pickels.
Essentially, you take fresh veggies, soak them in a salt, spice and water mixture for 7 days (at room temperature) then store them in the fridge. That's it. The book leaves the choice of vegetables, spices and other flavorings to the reader. I went with what we had at the time which was:
- Zuccini, sliced into rounds
- Baby carrots
- Pickling spice
- 2 dried chile peppers
- Black peppercorns
- 3 garlic cloves lightly crushed