Use canned or cooked -frozen vegetables.

Start with 1 16oz. can of drained wax beans and pack them in 2 8oz. sterilized jars with 3 pickled green peppers, each. Combine 1/2 cup cider vinegar, 1/4 cup sugar, 1/2 tsp. salt, 1/2 tsp. chili powder (optional) and boil. Cool and seal in rubber ringed jars. Other combination can be corn, onions, artichoke hearts, and canned mushrooms.

-Mary Baird