Pickled Vegetables - Dot's

Recipe Ingredients

2 cups	220g / 7.8oz	Carrots - sliced
2 cups	292g / 10oz	Cauliflowerets
2 cups	474ml	Small cucumbers
2 cups	125g / 4.4oz	Small pearl onions
2 cups	220g / 7.8oz	Sliced celery
6		Sweet red peppers
6		White vinegar
6		Water

Recipe Instructions

Place the vegetables in a crock and add enough brine to cover vegetables. Brine should be strong enough to float an egg. Weight vegetables down with a scalded heavy plate and place a jar filled with water on plate. Let set for 2 to 3 weeks or until fermented.

Remove film from top as fermentation take place. Drain off brine. Mix vinegar and water in a sauce pan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over vegetabls to cover. Seal jars.

Source:
[email protected] (Christi Wilson)

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