For true 'foody-veg-growers', there is nothing more satisfying than laying down stores for Winter, and foremost amongst this is the making of Pickles, Chutneys, and Jams (I leave the latter 2 to Lady M).
Basically, almost anything can be pickled, but it's the fruits of our own labours that are the best.
This year I'm making 'Refrigerator Pickles', these are pickles designed to be kept cool in the 'fridge, and eaten within about 4 months; they are not heat processed for keeping long term.
One of my favourites so far are my Pickled Green Tomatoes (background). The green toms are quartered (or eighthed), and covered in a hot sweetish pickling brine made from equal amounts of water and white vinegar, with sugar and salt. Almost anything can be added to taste, including chilli, cumin, peppercorns, etc.
This hot pickling brine can be used with most fruits and vegs, with the resulting pickle being ready to eat the following day. Today I shall have a go at some Pears.
I don't want to state the obvious, but only two things are important in pickle making. Firstly make just one small jar to start with, and secondly always write down EXACTLY what you did, and the EXACT quantities used. Then, if you like the small jar; make more, or if your seasoning isn't quite right; change it.... Simple.