Categories: Pickles 
      Yield: 8 servings 
  
      3 qt Sliced cucumbers 
      3 c  Chopped celery 
      1 lg Onion, sliced 
      2    Green peppers, cut in strips 
      1    Head cauliflower, cut in 
           -bite sized pieces 
      6 md Carrots, sliced 
    1/4 c  Salt 
      4 c  Sugar 
      6 c  Vinegar 
  
  Mix together all ingredients except for sugar and vinegar; let stand 
  overnight.  Drain.  Boil sugar and vinegar.  Cool.  Pour over vegetables. 
  Freeze in plastic containers and thaw at room temperature to use.  These 
  pickles are ready to use immediately.  Makes about 8 quarts. 
   
  Origin:  Homestyle, Canadian Classics Shared by: Sharon Stevens