Amount
Ingredient
Preparation



3
quarts
cucumbers

sliced



3
cups
celery

chopped



1
large
onion

sliced



2
each
green bell peppers

cut in strips



1
head
cauliflower

cut in bite sized pieces



6
medium
carrots

sliced



1/4
cup
salt





4
cups
sugar





6
cups
vinegar

 Mix together all ingredients except for sugar and vinegar; let stand overnight.

Drain.  Boil sugar and vinegar.  Cool.  Pour over vegetables.

Freeze in plastic containers and thaw at room temperature to use.

These pickles are ready to use immediately.

Makes about 8 quarts.