1 head Cauliflower, 1 lb carrots, 1 yellow pepper in strips, 1 red pepper in strips, 8 oz pearl onions. Prepare brine, 2 cups white wine vinegar, 2 cups distilled vinegar, 2 cups water, 1 tablespoon sugar and salt, 1 tsp crushed pepper, 1 tsp cloves and juniper berries. Bring brine to boil, add vegetables and cover and steep for 1 minute. Place in 3 sterilized quart jars and process in rolling boil canner for 10 minutes. Age for atleast one week before consuming.