1
medium head of cauliflower
2
medium green peppers
4
carrots
3
bunches radishes
2
hot chili peppers
3
quarts water for blanching
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.