1 medium head of cauliflower
2 medium green peppers
4 carrots
3 bunches radishes
2 hot chili peppers
3 quarts water for blanching

Directions:

Wash all the vegetables and cut into bite size pieces.
Place the 3 quarts water in a saucepan and bring to a vigorous boil.
Add all the cut vegetables to the boiling water and turn off the heat
at once. Let vegetables stay in the water for 2 minutes. Drain off water
and spread out the vegetables to dry on a platter. When vegetables are cooled, pack the pieces at random tightly into a glass jar or plastic container.

In a saucepan, mix, and bring to a boil:

2 cups sugar
2 cups white vinegar
1 tsp. salt
1 cup water

Durections:

Remove from stove to cool. Pour marinating liquid over the vegetables until they are completely covered. Cap the container or jar and store in refrigerator. Let stand for at least 1 week before using.