Tourshi

Ingredients

 * 3-4 cauliflowers, broken into small flowerets
 * 2 bunches celery, cut in desired lengths
 * 3 lbs. carrots, cut in desired lengths
 * 3 lbs. green pepper, cut in desired lengths
 * small white onions (opt.)
 * green tomatoes (opt.)
 * green or wax beans (opt.)
 * 4-5 hot peppers
 * garlic
 * brown sugar
 * celery tops

Brine:
 * ½ gal. cider vinegar
 * ½ pt. water, strained from ½ box cooked pickling spices
 * 1 gal. water
 * 1½ cups cooking salt (non-iodized)

Directions

 * 1) Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly pack additional vegetables in jars as they begin to settle.
 * 2) Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool place. Tourshi will be ready in two weeks.