Calico Pickles

• 4 c. sliced cucumbers (1-inch slices)
• 2 1/4 c. sliced carrots
• 2 c. sliced celery
• 2 c. cubed onions (1-inch cubes)
• 2 c. cubed sweet red peppers
• 1 c. cubed green pepper
• 1 medium head cauliflower (6 c.)
• 1 c. salt
• 4 qt. cold water
• 2 c. sugar
• 1/4 c. mustard seed
• 2 Tbsp. celery seed
• 2 Tbsp. dried whole black peppercorns
• 1 Tbsp. dried cilantro
• 6 1/2 c. vinegar

1. Combine vegetables in a large bowl.
2. Dissolve salt in water and pour over vegetables.
3. Soak 15 to 18 hours in cool place; drain.
4. In a large kettle, mix sugar, spices and vinegar.
5. Bring to boil and boil for 3 to 4 minutes.
6. Add vegetables and simmer 5 to 7 minutes.
7. Pack hot into 8 hot pint jars.
8. Remove air bubbles; adjust caps.
9. Process 15 minutes in boiling water.
10. Yields 8 pints.
11. These pickles are colorful and an eye-catcher.

cucumbers, carrots, celery, onions, sweet red peppers, green pepper, head cauliflower, salt, cold water, sugar, celery, black peppercorns, cilantro, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430212 (may not work)