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.