Italian-Style Pickles
From:	Marisa, Sherbrooke, Quebec, Canada
Comments:	These, very different from those pickles with lots of vinegar that we know, have a very good and special taste. Marinate for at least 1 month before eating.

1 cauliflower Pickling salt Carrots, peeled 2 sweet green peppers, seeded and membranes removed 2 sweet red peppers, seeded and membranes removed Water Vinegar Oregano, to taste Basil, to taste Chopped parsley, to taste Garlic cloves Oil Hot sterilized jars

Break cauliflower into flowerets; soak overnight just covered with water, sprinkled with 1 cup [250 mL] pickling salt. Cut carrots, sweet green and red peppers into chunks; drain cauliflower flowerets. Leave cauliflower flowerets, carrots, green and red peppers chunks to soak for 2 hours, just covered with vinegar mixed with some pickling salt. Into a casserole bring 1/2 cup [125 mL] water and 1/2 cup [125 mL] vinegar to a boil. Drain vegetables; mix in oregano, basil and chopped parsley. Fill jars with vegetables, adding a few garlic cloves into each. Just cover with oil; seal.