Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Carrots, sliced
   2       c            Cauliflowerets
   2       c            Small cucumbers
   2       c            Small pearl onions
   2       c            Sliced celery
   6                    Sweet red peppers
   6       pint             White vinagar
   6       pint             Water

Preparation:

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.