Title: Fresh Vegetable Pickles
Categories: Vegetable
Yield: 1 Gallon

4		Celery stalks, cut to 2 1/2" pieces
8	sm	Cucumbers, 2-3" long
6		Carrots speeled and cut to 2-3" long
2	sm	Cauliflower heads, broken into florets
8		Sweet yellow peppers, quartered & seeded
4		Hot red peppers
1 1/2	c	Green beans, steamed
6	cl	Garlic, cut in half
5		Dill sprigs, fresh
3	c	White vinegar
6	c	Water
6	tb	Salt

Place veggies in gallon jar, spreading dill and garlic evenly throughout. In a saucepan, bring vinegar, water and salt to a rolling boil. Pour enough over veggies to cover completely. Seal and store in refrigerator for two weeks before using.

Recipe may be halved.

Other veggies can be substituted.

Makes one gallon.

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