Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Fresh chiles of choice
     1/2                Part water
     1/2                Part vinegar
   1       t            Non-idodized salt per pint
                         -- of liquid
                        Cauliflower -- in flowerets
                        Broccoli -- in flowerets
                        Carrots -- cut in coins
                        -or- use baby carrots
                        Pearl onions
                        Garlic cloves -- whole
                        Green olives

Preparation:

"This basic recipe can be used for pickling chiles either alone or with a combination of other vegetables. Choose the mixture of vegetables desired, the amount and type of chiles, and arrange them attractively in a jar before covering with the pickling solution." Wash the chiles and with a toothpick poke several holes near the stem before packing in the jars. Combine the water, vinegar, and salt in a pan and boil for a minute. Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover. Allow the chiles and vegetables to pickle for 2 to 3 weeks before serving.