2 pts. white vinegar
1 1/2 c. sugar
Dash of salt
4 carrots, peeled & cut in strips
3 green peppers, cut in strips
3 celery stalks, cut in strips
1/2 c. onion rings, thinly sliced
1 c. cauliflower
2 cloves garlic
2 tsp. dried oregano
3 dill pickles

In large kettle combine vinegar, sugar, salt and 2 cups water. Bring to a boil, stirring, remove from heat. Let cool completely. Add all the rest of ingredients. Pack in quart jars with tight fitting lids. Refrigerate covered at least 2 weeks before serving.