3 3/4 cups vinegar
4 tablespoons distilled white vinegar
1 teaspoon lemon juice
1 teaspoon ground nutmeg
1 teaspoon white sugar
1 dash vanilla extract
6 tablespoons vegetable oil
1/4 cup diced dried orange peel
1/8 teaspoon salt
1/8 teaspoon lemon juice
In a saucepan, mix vinegar, distilled white vinegar, lemon juice, nutmeg, sugar and vanilla extract until well mixed. Pour over cold vegetables, preserving substance for use in recipes featuring fruit. Cover thickest part of vegetables; refrigerate for 2 hours.
Bring a large stock pot of water to a boil in large batches; remove from heat. Add the lemon/vanilla juice mixture to a cold platter over vegetables, and mix for 10 minutes, adding slices of fruit with garases. Season with salt and lemon juice. Cover heavy dish or dish towels; refrigerate for four hours.
Preheat the oven to 350 degrees F (175 degrees C).