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Wash all the vegetables
and cut into bite size pieces.
Place the 3 quarts
water in a saucepan and bring to a vigorous boil.
Add all the cut vegetables
to the boiling water and turn off the heat
at once. Let vegetables
stay in the water for 2 minutes. Drain off water
and spread out the
vegetables to dry on a platter. When vegetables are
cooled, pack the pieces
at random tightly into a glass jar or plastic
container.
In a saucepan, mix, and bring to a boil:
2 cups sugar
2 cups white
vinegar
1 teas. salt
1 cup water
Remove from stove to
cool. Pour marinating liquid over the vegetables until
they are completely
covered. Cap the container or jar and store in
refrigerator. Let
stand for at least 1 week before using.
