Name: Pickled Vegetables
Ingredients: 2 c Carrots, sliced; 2 c Cauliflowerets; 2 c Small cucumbers; 2 c Small pearl onions; 2 c Sliced celery; 6 Sweet red peppers; 6 pt White vinagar; 6 pt Water

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Naga	Pickles, Vegetables	1	Servings

INGREDIENTS

2	c	Carrots, sliced
2	c	Cauliflowerets
2	c	Small cucumbers
2	c	Small pearl onions
2	c	Sliced celery
6		Sweet red peppers
6	pt	White vinagar
6	pt	Water

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 scalled 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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