Salt Pickles

Summer is coming. Make as much of these pickles as you like. For backyard suppers, picnics, the beach, or snacking at night around a bonfire.

Mixed vegetables: Cauliflower cut into florets, sliced carrots, sliced cucumbers, thin green beans, small asparagus, sugar snap peas (Try different vegetables and see what works for you.)
Salt
Fresh lemon juice
Extra-virgin olive oil

Layer the vegetables in a colander, sprinkle each layer liberally with salt.

Let the vegetables sit for 3 or 4 hours to draw out the juices. (Place the colander in a sink or over a bowl so the juices don't run everywhere.)

Drain, rinse, and pat the vegetables dry.

Dress the vegetables with a mixture of lemon juice and olive oil.

Allow the vegetables to marinate for several hours or days in the refrigerator before serving.

These pickles will keep for about one week if refrigerated.

Careful Note: Throw in a sliced jalapeno if you're daring.