Recipe - Mixed Veggie Pickles

4 lg Cucumbers; cut or sliced up 1/8" thick
2 md Onions; cut or sliced up 1/8" thick
4 md Carrots; cut in 1/2" pieces
One fourth cup Salt
1 tablespoon Pickling spice
1 One half teaspoon Celery seed
1 One half teaspoon Instant garlic flakes

SYRUP
2 cup Sugar
2 cup White wine vinegar

For Syrup: Mix sugar and vinegar well. Let stand 2 hours or until sugar
is dissolved. Pour over vegetables.

Place vegetables and spices in a large stainless or glass bowl; mix well.
Let stand 2 hours. Drain carefully, keeping as much of the spices as
possible. Pack loosely in glass jars. Pour syrup over vegetables. Keep
refrigerated, stirring or mixing daily for the first three days.
Recipe By : Watkins Products By Nancy A Goodrich

Posted to FOODWINE Digest 16 October 96

Date: Thu, 17 Oct 1996 09:34:01 0500

From: Ellen Court CourtMoss@NOVANET.NET

NOTES : A variety of vegetables can be used. For example: 1 head
cauliflower, cutup; 3 stalks broccoli, cutup; 4 carrots, cut or sliced up ; 1 large

onion, cutup; 1 cucumber, cut or sliced up ; and any other veggies you like can be
used.