Approximately 1 quart
I remember when I was a kid, my brother and I would beg to stay at my grandparents’ house overnight. We could not wait to spend the night. I guess when kids beg long enough, they get their way. What was funny is that many nights, we would beg to go back home before it was bedtime.
My grandma was the best. The nights that we did spend there were very memorable. I remember Grandma would fight to get us into bed. We wanted to stay up late. Several times after we were in bed and maybe even asleep, Grandma would call up the steps for us to come downstairs and eat a snack. It could have been popcorn or Swiss cheese and oyster crackers. Sometimes we may even have had a bigger variety.
Needless to say, 30-some years later, I still love to snack. When I am at the track, it is the best when Jeg Sr. stops by about 3:30 in the afternoon. He walks in the trailer and gives me a certain look. I have been playing cards a long time with him, so I definitely know his looks. This one just happens to be one that carries 1,000 words (but not verbal). I turn around and start pulling food out of the cabinets and refrigerator for our afternoon snack. It may be Landjager with some sharp cheddar with crackers. We may add a few nuts and maybe some thin-sliced cold pizza. I may have marinated a couple of tomatoes with lots of garlic and basil for the occasion. We may even have an olive-oil tasting. It normally starts out with Jeg Sr., Mitzi, and me. Jeg Jr. may stop by for a taste. Pretty soon, Roy and Steve may stop in. Well, you get the point. It may go on for an hour.
The following recipe is one that can definitely be part of afternoon snack time.
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/3 cup pickling salt
Whole black peppercorns
Boil the above ingredients together and chill.
Use this brine to pickle your favorite veggies. It is great with cucumbers and peppers. It is also great with fennel. I like to use a mix of cucumbers and fresh jalapenos.
Simply make sure that your veggies are cleaned and trimmed. Slice them into desired bite-size pieces and pack them in a jar. Fill the jar with the brine so that it covers the vegetables by at least 1/2 inch.
Refrigerate for three days.