"Well...not like cucumber pickles. But you can pickle just about any vegetable. I've seen pickled eggs too." She didn't like them, but they were a viable option and she certainly wanted everyone to be aware of the choices. "You make them all pretty much the same way. First you make a brine of salt water, you sterilize the jars and lids by boiling them, you cut the ingredients and put them in the jars along with any flavors you want, like dill or garlic or cinnamon sticks." She pointed to each ingredient as she spoke. The dill was dry, but it would suffice in a pinch, as would the powdered garlic. "Then you pour the brine in and seal the jar."