FREEZER PICKLES

Yield: 8 servings

3 qt Sliced cucumbers
3 c Chopped celery
1 lg Onion, sliced
2 Green peppers, cut in strips
1 Head cauliflower, cut in
-bite sized pieces
6 md Carrots, sliced
1/4 c Salt
4 c Sugar
6 c Vinegar

Mix together all ingredients except
for sugar and vinegar; let stand
overnight. Drain. Boil sugar and
vinegar. Cool. Pour over vegetables.

Freeze in plastic containers and thaw
at room temperature to use.

These pickles are ready to use immediately.
Makes about 8 quarts.