Dot's pickled vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Carrots, sliced |
| 2 | cups | Cauliflowerets |
| 2 | cups | Small cucumbers |
| 2 | cups | Small pearl onions |
| 2 | cups | Sliced celery |
| 6 | Sweet red peppers | |
| 6 | pints | White vinagar |
| 6 | pints | Water |
Directions
Place the vegetables in a crock and add enough brine to cover vegetables. Brine should be strong enough to float an egg. Weight vegetables down with a scalled heavy plate and place a jar filled with water on plate. Let set for 2 to 3 weeks or until fermented.
Remove film from top as fermentation take place. Drain off brine. Mix vinegar and water in a sauce pan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over vegetabls to cover. Seal jars.