Pickled Salad

• 25 small cucumbers
• 20 cherry tomatoes
• 5 large carrots
• 1 head cauliflower
• 2 small zucchini
• 25 small onions
• 5 green peppers
• 1 tart apple
• celery to taste
• parsley to taste
• 5 cloves garlic
• 10 c. water
• 2/3 c. sugar
• 1 1/2 c. vinegar
• 1 c. salt
• 5 bay leaves
• 5 peppercorns

1. Cut carrots, cauliflower and zucchini in 1-inch chunks; blanch 3 to 4 minutes.
2. Put piece of apple and some chopped parsley in each jar.
3. Add 5 cucumbers, 4 tomatoes, pieces of cauliflower, pieces of carrot and zucchini, 5 onions, 1 clove garlic, pieces of pepper and pieces of celery.
4. Fill to 1/2 inch from top.
5. On top, put chopped parsley and 1 bay leaf.

cucumbers, tomatoes, carrots, cauliflower, zucchini, onions, green peppers, apple, celery, parsley, garlic, water, sugar, vinegar, salt, bay leaves, peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849969 (may not work)