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Ingredients:


* 1 Cup Cauliflower -- blanched * 1 Cup Carrot Sticks -- blanched * 1 Cup Celery -- sliced * 1 1/2 Cups Cider Vinegar * 2 Cloves Garlic -- minced * 2 1/2 Teaspoons Salt * 1 Dash Ginger


Directions:


1. Soak vegetables in water overnight. 2. Drain. 3. Mix vinegar, salt, garlic & ginger. 4. Place vegetables in 2 quart jar. 5. Pour in vinegar mixture. 6. Cover and marinate 3 days in refrigerator.



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