Preserving: Pickled Vegetables 03 by Recipe Cottage

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	Pickled Vegetables 03

		Brine-Cured Dill Crock (with salt) 4 handfuls fresh dill 1 gallon glass jar or crock 3 cloves garlic, peeled 3 hot chili peppers, washed, slit, and seeds removed 1 pound Jerusalem artichokes, sliced into 1/2-inch rounds 6 scallions, cut in half; use tops also 1/2 head cauliflower, broken into florets 1/2 pound green beans, whole 3 medium-size carrots, cut diagonal slices 3 stalks celery, cut in diaganol slices 10 small pickling onions 1/3 cup salt 8 cups white vinegar, approximately Place 1 handful of dill on the bottom of a 1-gallon glass jar crock. Add garlic and peppers. Top with the Jerusalem artichokes. Add a layer of dill. Place scallions on the dill. On top of this place a layer cauliflower. Next, add a layer of beans. Next, a layer of dill. The carrots are the next layer, followed by the celery, topped with whole small onion, Top all with remaining dill. Combine salt with 2 cups vinegar. Mix to dissolve salt. Pour into jar or crock. Add remaining 6 cups vinegar to cover ingredients. Be sure all vegetables are covered with vinegar solution. Crunch up clear plasti wrap to push vegetables down and cover with a weight. Let stand on kitchen counter 4 to 6 days, then refrigerate. It wil keep up to a week. Drained, it will keep 2 to 3 months. Drain before serving. Yield: 1 gallon