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| 4 Tasse | Cucumbers, 1 inch slices |
| 2 1/2 Tasse | Carrots, 1 inch slices. |
| 2 Tasse | Celery, 1 inch slices |
| 2 Tasse | Onions, 1 inch cubes |
| 2 Tasse | Sweet Red Pepper, 1 inch cubes |
| 1 Tasse | Green Pepper, 1 inch cubes |
| 1 mittel | Head of Cauliflower, broken into florets (6 cups) |
| 1 Tasse | salt |
| 4 ca. 1 Liter | water cold |
| 2 Tasse | sugar |
| 1/4 Tasse | Mustard seed |
| 2 Esslöffel | celery seed |
| 2 Esslöffel | black peppercorns dried |
| 1 Esslöffel | cilantro dried |
| 6 1/2 Tasse | vinegar |
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Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints.
By: Jim Bodle 9/92
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