Italian Pickles

I mentioned yesterday that I'm kinda crazy for pickles, and what do ya know, I woke up today with an urge to pickle. Unfortunately, the cucumbers aren't ready yet, so I decided to branch out and just pickle whatever was ready in the garden. I harvested carrots, zucchini and radishes, and settled on an Italian flavour base of garlic, basil and lemon.

I've read enough about canning to know that it's really important to get the right level acidity to kill bacteria, so I didn't want to just make up my own recipe. I used the recipe for garlic dills that I mentioned yesterday, substituting in my chosen veggies and flavourings, but keeping the amount of water, vinegar and salt the same. It will be a month before I can say how they taste, but they look great.