Portuguese Pickled Vegetables

• 2 lbs. boiling onions
• 3 green peppers
• 3 carrots
• 1 small head cauliflower
• 1 clove garlic
• 1 tsp. pickling spice
• 1 Hawaiian red pepper
• 4 tsp. Hawaiian salt
• 1 tbsp. sugar
• 3 cups boiling water
• 3 cups distilled vinegar

Peel and cut a cross through each onion, leaving 1/2 inch uncut on the bottom. Cut green peppers and carrots into strips. Cut cauliflower into small flowerets. Put garlic, 1/2 teaspoon of the pickling spice and the red pepper into a gallon jar. Add a layer of onions, then a layer of green pepper, cauliflower and carrots, sprinkling 1/2 teaspoon salt on each layer. Repeat until all vegetables are used. Sprinkle with sugar and remaining 1/2 teaspoon of pickling spice. Pour boiling water over vegetables, turning jar once to blanch vegetables. Add vinegar; let stand 3 days at room temperature before using. Store in refrigerator.

Makes 1 gallon.