2 heads cauliflower, cut up
12-15 med. cucumbers, sliced
4 green peppers, cut in chunks
2 lbs. carrots, sliced
2 red sweet peppers, cut in chunks
4 hot peppers, sliced

Broccoli, zucchini and mushrooms can also be added.

Prepare all vegetables, put into a large pan and soak overnight in a solution of 2 quarts water and 1/2 cup salt. Refrigerate. Rinse and drain well. Pack in jars and add 1/4 teaspoon hot pepper flakes to each jar. Prepare brine, divide evenly into each jar. Leave 1" at the top, seal and process 15 minutes from the time the water boils. Bring is 1 quart vinegar, 1 quart water and 4 cups sugar.