3 lg. cauliflowers
15 sm. onions
3 med. carrots
Sugar
Vinegar
1 tsp. turmeric

Cut cauliflower, onions, and carrots in small sections and cook until tender, but not mushy; drain. In large pan add vegetables and equal parts sugar and vinegar to almost cover. Add turmeric; bring to a boil and spoon into clean jars. Seal while hot.