Sweet Pickled Cauliflower

• 2 large cauliflowers
• 3 large onions
• 4 large sweet peppers (2 red and 2 green)
• 2 (16 oz.) pkg. frozen Fordhook lima beans, thawed
• 1 (1 lb.) bag baby carrots
• 1 or more c. salt (as needed)
• 6 c. sugar
• 6 c. vinegar
• 4 Tbsp. mustard seed
• 2 Tbsp. celery seed
• 1 tsp. each ground cloves and turmeric

1. Prepare vegetables in separate containers.
2. Cut cauliflower flowerets in medium pieces. Slice celery and onions in thin slices; slice peppers in rings, strips or pieces.
3. Cut baby carrots in half.
4. Let vegetables and salt stand covered with cold water for 6 hours or overnight.
5. Drain and rinse vegetables.
6. Make a syrup with sugar, vinegar and spices.
7. When sugar is dissolved, add celery, carrots and lima beans.
8. Bring to a boil and simmer until vegetables are tender.
9. Add cauliflower, peppers and onions; cook until all vegetables are crisp, yet tender.
10. Pack in hot, sterilized jars, cover with syrup and seal.

cauliflowers, onions, sweet peppers, frozen fordhook lima beans, baby carrots, salt, sugar, vinegar, celery, ground

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749449 (may not work)