 Pickled Vegetables
1 head cauliflower
1 bundle broccoli
1 lg. green pepper
1 lg. red pepper
Salad oil
BRINE:
6 c. distilled or spring water
3 c. white vinegar
Scant 1/2 c. pickling salt
In hot sterilized quart jars, place fresh garlic pieces and scant 1/2 teaspoon crusted red pepper into each quart jar. Then wedge in vegetables. Cover with boiling brine to with in 1/2 inch of top. Pour 1/4 inch of salad oil on top and seal. You may use your pickle jars or other vacuum seal jars. Put lids or covers in hot water. Kerr lids can also be used. In 2 weeks you will have the tastiest pickled vegetables. Refrigerate after opening. Carrot sticks and onions slices can be used for variation. Makes 4 quarts.
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