Categories: Pickles, Vegetables 
      Yield: 1 servings 
  
      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 pt White vinagar 
      6 pt Water 
  
   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.