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.