$4.95 each

 
Directions:
Combine with ¾ cup white vinegar.  Fill a quart jar with fresh cut vegetables such as cucumbers, onions, red and green peppers, carrots, and cauliflower.  Pack vegetables tightly in jar.  When jar is half full, add half of the vinegar mixture.  Pack the rest of the jar tight and cover with the remaining vinegar mixture.  If there is not enough vinegar mixture to fill the jar, use water to fill the jar.  Vegetables should be fully submerged in liquid.  Cover tightly and shake to mix.  Leave covered and refrigerate.  Pickles are better the longer they set, but may be eaten after a few hours.

Ingredients:
Sugar, canning salt, mustard seed, dill seed, tumeric, allspice, cloves, alum, celery seed, and selected spices.

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