2 cups peeled and sliced carrots
2 cups sliced cucumbers
2 cups seedless sliced bell peppers
2 cups peeled garlic cloves
10 peeled small onions
2 cups of cauliflower florets
2 cups vinegar
½ cup coarse salt
8 cups water
PREPARATION:
Dissolve salt in water, add vinegar and stir
over medium heat. Bring to a boil. Put aside to cool.
Arrange mixed vegetables in sterilized jars. Add strained liquid
to cover. Sprinkle some olive oil over.
Close jars tightly. Store in a dry place for a month before using.