A salty, vinegary brine can be a quick and easy way to increase the storage life of fresh wild vegetables. It also provides a lot of flavor to vegetables that could otherwise be considered bland. To make a simple brine, blend 1 quart of water and 1 quart of distilled vinegar in an enameled or stainless steel pot. Bring this to a boil, then add salt and/or sugar to suit your taste. I use both, but more sugar than salt. Let the brine cool to room temperature before adding your food to it. Many vegetables can be stored by submerging them in the brine. Spices could be added as well. I am very fond of ginger, garlic, and dried red peppers in my brine. Your home-grown cucumbers become crunchy pickles this way, and wild edible greens take on a whole new flavor. Fresh chickweed leaves and stems are my favorite wild veggie in this brine solution. Wild edibles submerged in brine can last from 2 to 4 weeks in cool temperatures or in a refrigerator.