Crisp Zucchini Pickles

• 5 quarts cubed zucchini
• 1 quart sliced onion
• 1 head cauliflower, separated flowerets
• 2 green peppers, chopped
• 1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
• 3 cloves garlic, halved
• 1/2 cup salt
• 6 cups sugar
• 5 1/2 cups vinegar
• 1/2 cup water
• 2 tablespoons mustard seeds
• 2 teaspoons celery seeds
• 2 teaspoons turmeric

1. In a large mixing bowl or crock, combine all the vegetables, including the garlic.
2. Sprinkle them with the salt; stir and let the vegetables stand three hours.
3. Drain well.
4. Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
5. Stir in the vegetables and heat again to boiling.
6. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
7. Pour in the hot liquid to within 1/2-inch of each top.
8. Wipe off the tops and threads of the jars with a damp cloth.
9. Put on prepared lids and seal as the manufacturer directs.
10. Process in a boiling water bath for 15 minutes.

zucchini, onion, cauliflower, green peppers, green beans, garlic, salt, sugar, vinegar, water, mustard seeds, celery seeds, turmeric

Taken from www.food.com/recipe/crisp-zucchini-pickles-38712 (may not work)