---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pickles
       Yield: 8 servings
       3 qt Sliced cucumbers
       3 c  Chopped celery
       1 lg Onion, sliced
       2    Green peppers, cut in strips
       1    Head cauliflower, cut in
            -bite sized pieces
       6 md Carrots, sliced
     1/4 c  Salt
       4 c  Sugar
       6 c  Vinegar
   Mix together all ingredients except for sugar and
   vinegar; let stand overnight.  Drain.  Boil sugar and
   vinegar.  Cool.  Pour over vegetables. Freeze in
   plastic containers and thaw at room temperature to
   use.  These pickles are ready to use immediately.
   Makes about 8 quarts.
   Origin:  Homestyle, Canadian Classics Shared by:
   Sharon Stevens