16 to 18 cucumbers, cut in chunks
8 to 10 onions, sliced
3 green peppers, sliced
6 sections garlic, sliced
2 cauliflowers, sectioned
2/3 c. salt

BRINE:

6 c. cider vinegar
5 lbs. sugar
1 (1 3/4 oz.) box pickling spices

Layer prepared vegetables in large kettle or container in 3 layers, putting ice cubes an salt between layers. Then ice cubes on top. Let stand 3 to 4 hours.

Bring brine ingredients to full boil. Add vegetable; return to a boil. Pack into jars with juice, covering with liquid. Seal. Makes 10 to 12 quarts.