1. Start on a whim in the midst of cooking an actual dinner.
2. Select vegetables that have been in the fridge for at least a week and are on their last day of being edible. Use vegetables not called for in the recipe.
3. Use a recipe from Martha Stewart Living that makes 4 quarts, but estimate the calculations in your head so you can convert the quantity to one mason jar. Don’t measure precisely, especially with vinegar or sugar.
4. Don’t have most of the ingredients on hand so you can substitute at least half of them, specifically the main ingredients. Be sure to leave one or two ingredients out as well.
5. Boil vinegar, guaranteeing that anyone who smells it will ever eat anything it touches.
6. After 24 hours in the fridge, set the open jar on the kitchen table during dinner so that everyone can admire the hip jar and ignore the super vinegary old vegetables.
7. Leave the jar in the fridge indefinitely because you’re unsure of how to dispose of its contents.
I think what bothers me most about this post is how much there appears to be in that jar. I've recently seen the contents of that jar...have you been tasting those veggies???
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