Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Sliced cucumbers |
| 3 cups | Chopped celery |
| 1 large | Onion, sliced |
| 2 \N | Green peppers, cut in strips |
| 1 \N | Head cauliflower, cut in bite sized pieces |
| 6 mediums | Carrots, sliced |
| ¼ cup | Salt |
| 4 cups | Sugar |
| 6 cups | Vinegar |
Mix together all ingredients except for sugar and vinegar; let stand overnight. Drain. Boil sugar and vinegar. Cool. Pour over vegetables. Freeze in plastic containers and thaw at room temperature to use. These pickles are ready to use immediately. Makes about 8 quarts.
Origin: Homestyle, Canadian Classics Shared by: Sharon Stevens