How about trying spiced vinegar
2 pints vinegar
2 - 3 oz pickling spice
some of the following depending on how much you like them
button onions
spriggs of cauliflower
chopped celery
sliced carrots
sliced courgettes (optioonal)
sault
chillies

Tie the pickling spice into muslin and place in pan with vinegar. Cover pan and bring slowly to boil, do not allow to continue to boil.
Remove from heat and allow to infuse for a few hours. Remove muslin bag and allow to cool.
Wash and prepare vegetables, lay on dish and sprinkle with salt, almost covering them. Leave four 48 hours then drain off liquid that the salt draws out. Pack attractively into jars and fill with the vinegar. Add one to two chillies to each jar, seal and leave for 2 weeks vefore using.
any good???

love sal

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Aunt Sally