2 c. sliced carrots
2 c. cauliflowerets
2 c. sm. cucumbers
2 c. small pearl onions peeled
2 c. sliced celery
6 sweet red peppers, coarsely chopped
6 pt. white vinegar
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 scalded, heavy plate and place fruit jar filled with water on plate. Let set 2 to 3 weeks or until fermented, removing film from top as fermentation takes place. Drain off brine. Mix the vinegar and water in a saucepan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over to cover. Seal.