Giardinara Salad - cooking recipe

Ingredients

celery
cauliflower
carrots
green peppers
onions
hot peppers
white vinegar
salt
powdered alum

Preparation

Use whatever amounts of each vegetable you desire.
Wash and slice them.
Cut celery on the diagonal.
Slice carrots about 1/4-inch thick.
Hot peppers to taste.
Put them in quart jars tightly.
For each quart, use 1/4 teaspoon alum melted in some vinegar and 1 teaspoon salt.
Fill jar with vinegar and cover with lid.
Keep in refrigerator.
Will keep for about 6 months.