HOT MIX-- 1 HEAD DILL FOR EACH jar , 1 clove of garlic for each jar
3 quarts water
1 quart distilled white vinegar
1 cup kosher salt
1/4 teaspoon powdered alum for each jar.
1 head cauliflower
18-20 small firm pickles
16-80 small carrots
30 pickle onions (5 per jar)
24-30 hot peppers.
Scrub pickles, wash and cut in small pieces, also the cauliflower and carrots. If you can get pickle onions or cut a larger onion in small pieces. Pierce each pepper with needle 4 times. Hot peppers about 4 per jar or if you want hotter add more.
Place all vegetables in scalded jar, 1 clove of garlic. 1/4 teas alum and 1 head of dill.
Mix water, vinegar and salt, bring to boil and pour at once over vegetables. Be sure the jar is scalded before filling with vegetables. Fill with brine right away and seal with a scalded lid. Store in cool dark place for at least six weeks before opening. Makes about 7n quarts.