Fresh dill
1/2 c. garlic cloves
1-2 Tabasco peppers
2 onions, sliced
1 cauliflower
2 bell peppers
3/4 c. canning salt
10 c. water
Celery
Jar olives
1 lb. green beans
2 bay leaves
Red sweet peppers
Sm. green tomatoes
3 sliced carrots
1/4 c. cider vinegar
1 gal. jar

Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break cauliflower into florets.

Pack layer of fresh dill and garlic on bottom of jar. Cook green beans 3 minutes and drain. Layer all ingredients. Top off with more dill and garlic. Cover with brine. Set a small saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.