3 hot peppers, cut into wedges
1 head cauliflower, cut into sm. flowerets
12 sweet peppers, long light green, cut into sm. pieces as you like
4-5 green tomatoes, cut into wedges
1 bunch carrots, slice or cut into long slivers
1 bunch celery, cut into 3-inch slices
1 head green (light) cabbage, cut into sm. pieces
1 head garlic
1 lb. white sm. boiling onions, peeled, raw
1 bunch fresh dill
1/4 lb. pickling spices

Wash and cut up all the vegetables. Put aside to drain. Put 1-2 cloves of garlic into each bottle and sprig of fresh dill; add 1 piece of hot pepper and 1 teaspoon of pickling spice to each jar. Add equal amounts of vegetables to each jar and pack down firmly until filled to the top.

BRINE:

3 qt. tap water
1 qt. white vinegar
1 c. kosher salt, dissolved in water
1/2 c. sugar

Season to taste. Pour over vegetables in the jars. Soak rubber caps in warm water. When all jars are filled, screw on caps, pressing firmly in the center of the rubber caps. Invert all jars overnight. Next day, check for leaks. Add more brine, if needed. Store in cool cellar or refrigerate for 2 weeks until done. Makes 6 to 8 jars.