In Italy, and Greece, they take anything that is left at the end of the year when they are clearing the garden, typically carrots, peppers, chilli, green tomatoes, cabbage, cauliflower and any late mini tomatoes, one teaspoon of salt, one dessertspoon of sugar, one shot glass of white wine vinegar (50ml) a sprig of dill and a clove of garlic are optional additions.
Arrange whole veg and chunks of cabbage/cauli in a large jar, push herbs in, add salt and sugar and vinegar and fill to the top with (preferably, chlorine free) water and shake things up a little to distribute.
Waterbath for 20 minutes once you have slowly brought the bath up to simmer, cool till jars can be lifted out of pan, dry the jars and tighten lids down. Leave 'tll cold, by then the buttons in the lids should have popped down, to prove they've sealed properly.
These are eaten before most meals once the fresh salads stop growing, they're only very mildly acidic.