Hot Mixed Pickles

• 3 qt. shredded cabbage
• 10 medium onions, chopped
• 12 carrots, shredded
• 1/2 bunch celery, chopped
• 50 Hungarian wax peppers (seeds removed and sliced thin)
• 1/2 gal. jalapeno peppers (seeds removed and sliced thin)
• 2 tsp. celery seed and 2 Tbsp. mustard seed (tied in a bag)
• 2 medium summer squash (seeds removed and shredded)
• 3 qt. small Roma green tomatoes, sliced
• 6 c. sugar
• 6 c. white vinegar

1. Mix all vegetables in enamel large canner along with 1/2 cup pickling salt.
2. Cover with ice cubes and let set 1 1/2 hours. Drain and add the syrup of sugar, vinegar and spice bag, which has been brought to a boil and simmered a few minutes.
3. Bring all back to a boil and immediately put in clean hot jars and hot water bath for 10 minutes.
4. Makes about 8 quarts.

cabbage, onions, carrots, celery, wax peppers, jalapeno peppers, celery, summer, green tomatoes, sugar, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769876 (may not work)