Dot's pickled vegetables

Yield: 1 Servings

Measure Ingredient
2 cups Carrots, sliced
2 cups Cauliflowerets
2 cups Small cucumbers
2 cups Small pearl onions
2 cups Sliced celery
6 \N Sweet red peppers
6 pints White vinagar
6 pints Water

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.

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