Dot's Pickled Vegetables

Course : Vegetables
Serves: 4
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2 cup carrots, sliced
2 Cup cauliflower florets
2 Cup Small cucumbers
2 Cup Small pearl onions
2 Cup Sliced celery
6 medium Sweet red peppers
6 pint White vinagar
6 pint Water

Preparation / Directions:

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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