|White vinegar||2 Pint|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Carrots||4 , cut in strips (Pared)|
|Green peppers||To Taste, cut in strips|
|Celery stalks||3 , cut in strips|
|Onion rings||1⁄2 Cup (8 tbs), thinly sliced|
|Cauliflowerets||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Dried oregano||2 Teaspoon|
1. In large kettle, combine vinegar, sugar, salt and 2 cups water.
2. Bring to boiling, stirring remove from heat and let it cool completely.
3. Add all the rest of ingredients and pack in quart jars with tight-fitting lid.
4. Refrigerate, covered, at least 2 weeks and then serve with garnish as desired.