Pickled Vegetables Dot's

Ingredients

260 gr carrots
2 cauliflowerets
210 gr cucumbers
400 gr pearl onions
200 gr celery
6 sweet peppers
6 vinagar
2,800 ml 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.