1 lb. green peppers, seeded, cut into strips
1 1/4 lbs. carrots, cleaned, cut into thin strips
1 med. cauliflower, broken into flowerettes
2 c. white distilled vinegar
2 c. water
1/4 c. salt
4 lg. cloves garlic, sliced
4 tsp. dill seed
1 tsp. crushed dried red pepper

Prepare vegetables. Blanch separately green pepper and cauliflower 1 minute and carrots 2 minutes. Drain and rinse in cold water.

Heat mixture of vinegar, water and salt. Pack vegetables lengthwise into jars, filling each jar about 1/3 full of each of the vegetables. Divide the garlic, dill seed and red pepper into 4 equal parts; add 1 part to each jar.

Fill each jar with hot vinegar mixture. Place lids on and seal with ring. Process in boiling water bath 10 minutes. Remove and cool on wire rack or folded towel. Makes 4 pints. This recipe can also be used for pickling just cauliflower.