Mixed Mustard Pickles

• 4 1/2 cups white vinegar
• 1 cup honey
• 3 tablespoons celery seeds
• 4 tablespoons mustard seeds
• 1/2 teaspoon turmeric
• 4 lbs pickling cucumbers, cut into chunks
• 1 1/2 lbs small onion, peeled and halved
• 2 cups celery, cut into 1 inch pieces
• 2 cups carrot sticks
• 1/2 lb green beans, whole
• 2 cups sweet peppers, cut into 1 inch squares
• 2 cups cauliflower florets

1. In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
2. Stir well and over high heat bring to boiling stage.
3. Add remaining ingredients.
4. Return product to the boiling stage.
5. Remove from heat.
6. Fill hot sterile jars with vegetables.
7. Cover with hot liquid, leaving 1/2 inch head space.
8. Process for 5 minutes in a boiling water bath canner.
9. Makes about 10 pints.

white vinegar, honey, celery seeds, mustard seeds, turmeric, pickling cucumbers, onion, celery, carrot sticks, green beans, sweet peppers, cauliflower florets

Taken from www.food.com/recipe/mixed-mustard-pickles-220490 (may not work)