Categories: Relishes 
      Yield: 60 servings 
  
      4    Heads of Cauliflower               15 tb Salt 
      4    Heads of Green Cabbage             10 l  Hot water 
      1 bn Fresh Carrots                       2 tb Mustard seeds 
      1    Head of Garlic                      2 tb Peppercorns 
      1 bn Celery                              4    Bay leaves 
      4 lb Kirby Cucumbers                 
  
  These are the approximate ingredients you would need to fill up a 10 liter 
  barrel.  (I have a plastic container which was used to hold olives that I 
  got from a Greek deli)  You can vary the ingredients, if for example, you 
  were just interested in making pickles and don't care for cabbage or 
  cauliflower.  Green tomatoes also turn out well.  What ever container you 
  use, may sure that it closes securely and that it's something you'll be 
  able to rotate (to mix the ingredients in it). 
   
  Peel garlic and cut each clove in half.  Peel carrots.  Wash vegetables. 
  Cut cabbage, carrots and celery into quarters.  Break apart cauliflower. 
  Leave cucumbers or tomatoes whole.  With cabbage, discard outer leaves and 
  cut off the hard part at the base.  With the cauliflower, leave alittle it 
  of the leaves on for taste but discard the hard part of the stem. 
   
  Mix vegetables in layers so all of one kind is not next to the other.  Put 
  in the vegetables, garlic, then vegetables again, and so on.  Add 1 heaping 
  tablespoon of salt for each liter of hot water that you will add to the 
  barrel.  After the barrel is full with the vegetables and water, add 5 more 
  tablespoons of salt on top, along with 2 tablespoons of mustard seeds, 2 
  tablespoons peppercorns and 4 bay leaves.  You can use a cheescloth bag to 
  put the mustard seeds and peppercorns in or just throw them in loosely. 
   
  Use clean wood sticks or empty glass bottles on top to hold down all 
  vegetables under the water, if necessary.  It's important for them to be 
  covered at all times.  Mix the barrel (if it's large, it can be rolled on 
  the floor!)  when done and shake it again each day for the next few days. 
  It's important to make sure it's being mixed well.  It should be ready in 
  about 10 days to eat.  Kirby cucumbers may take a few days longer.  Taste 
  the liquid after the first couple of days, as you may need to add an 
  additional tablespoon of salt or two.  It's important not to add too much 
  salt in the beginning but to keep the balance constant and to add alittle 
  more as the salt is absorbed.  In our case, we added 3 tablespoons of salt 
  on the sixth day, but this could change according to what you put in and 
  the size of your barrel.