1 head cauliflower
1 bundle broccoli
1 green pepper
1 red pepper
salad oil

BRINE:

6 cup distilled or spring water
3 cup white vinegar
Scant 1/2 cup pickling salt

In hot sterilized quart jars, place fresh garlic pieces and scant 1/2 teaspoon crusted red pepper into each quart jar. Wedge vegetables closely together in jar.

Cover with boiling brine to with in 1/2 inch of top. Pour 1/4 inch of salad oil on top and seal. Pickle jars or other vacuum seal jars may be used.

Put lids or covers in hot water. In 2 weeks you will have the tastiest pickled vegetables.

Refrigerate after opening. Carrot sticks and onions slices can be used for variation. Makes an excellent gift.

Makes 4 quarts.