Mixed Pickles

• 1 c. salt
• 4 qt. water
• 1 qt. (1-inch slices) small cucumbers
• 2 c. (1 1/2-inch slices) pared carrots
• 2 c. (1 1/2-inch) celery
• 2 sweet red peppers, cut in wide strips
• 2 small to medium cauliflower, broken
• 2 c. pickling onions, peeled
• 1/4 c. mustard seed
• 2 Tbsp. celery seed
• 2 c. sugar
• 6 1/2 c. vinegar

1. Dissolve salt in water.
2. Pour over prepared vegetables.
3. Let stand 12 to 18 hours in cool place.
4. Drain thoroughly.
5. Add spices, hot pepper and sugar to vinegar.
6. Boil 3 minutes.
7. Add vegetables and simmer until thoroughly heated.
8. Pack boiling hot into sterilized jars.
9. Leave 1/8-inch space at top.
10. You may use 1 red hot pepper if you want to, but not for sweet pickles.

salt, water, cucumbers, carrots, celery, sweet red peppers, cauliflower, pickling onions, celery, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653499 (may not work)