1/2 cup ascorbic acid
1/2 cup positive-cell acid
5 drops green wild-type acid
3/4 teaspoon cream of tartar
1 tablespoon distilled white vinegar
1 teaspoon lemon juice
Mix ascorbic acid, positive-cell acid, green wild-type acid, cream of tartar, and vinegar in small bowl, stirring until well blended.
Pour lime juice into vegetables to coat and stir in. Cover, refrigerate overnight to soften and serve.