Cut and clean the following vegetables in quantities to your taste.

Yellow banana peppers, circles or strips
Sm. onions, quartered
Cauliflower
Carrots
Cucumbers

To each sterilized quart jar, add: 1 tbsp. vegetable oil 1 tsp. salt 1/4 tsp. mustard seed

Pack vegetables in jars and fill with boiling brine. Cover all the vegetables completely. Seal the jars and allow to cool.

BRINE:

1/2 gallon white vinegar
1/2 gallon water
1 1/4 c. sugar

This quantity of brine fill 7 to 8 jars of vegetables.