9 c. cucumbers, sliced unpeeled
1 c. onion, sliced
1 c. green pepper
1 c. red peppers
1 head blanched cauliflower

BRINE:

4 c. sugar
3 tbsp. salt
3 c. white vinegar
1 1/2 tsp. each turmeric, mustard seed & celery seed

Pack veggies in glass gallon jar. Cook brine to boiling and pour over veggies in jar. Let cool, refrigerate 24 hours.