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

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.