|Sliced carrots||2 Cup (32 tbs)|
|Cauliflowerets||2 Cup (32 tbs)|
|Small cucumbers||2 Cup (32 tbs)|
|Pearl onions||2 Cup (32 tbs), peeled (Small Variety)|
|Sliced celery||2 Cup (32 tbs)|
|Sweet red peppers||6 , coarsely chopped|
|White vinegar||6 Pint|
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 scalded, heavy plate and place fruit jar filled with water on plate.
Let set for 2 to 3 weeks or until fermented, removing film from top as fermentation takes place.
Drain off brine.
Mix the vinegar and water in a saucepan and bring to a boil.
Place vegetables in sterilized jars and pour hot vinegar mixture over vegetables to cover.
Seal the jars.