Instructions: Salt to taste the vegetables and let stand overnight. On the next day rinse them with cold water several times.

Place the red pepper and cloves in a cheesecloth bag. Combine with the remaining ingredients and boil for 5 minutes. Add the vegetables and cook just until they begin to loose their crispness about 5 to 10 minutes. Do not overcook.

Discard the bag of red pepper and cloves and pack the pickles into hot, sterilized jars. Fill the jars with the liquid and seal. Process 15 minutes in a boiling-water bath.

This recipe yields 7 pints.

Yield: 7 pints

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