Hot Pickle Mix

• 1 1/2 qt pickling cucumbers, cut into 1/2-inch slices
• 2 medium sweet green peppers, seeded and cut into strips
• 2 medium sweet red peppers, seeded and cut into strips
• 1 1/2 c sliced carrots
• 3 c cauliflowerets
• 1 c peeled, pickling onions
• 1 1/2 qt long red, green or yellow peppers
• 3 or 4 fresh jalapeno peppers or dried red pepper pods
• 1 1/2 c canning salt
• 4 qt water
• 1/4 c sugar
• 2 Tbsp prepared horseradish
• 2 cloves garlic
• 10 c vinegar
• 2 c water

1. Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables; let stand for 1 hour. With rubber gloves, remove seeds from hot peppers; cut into 1 1/2 inch pieces. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables. Pack vegetables and peppers (not jalapeno) into hot jars, leaving 1/4 inch head space. Add a piece of jalapeno or red pepper pod to each jar. Pour hot liquid over mix. Adjust caps. Process for 10 minutes in boiling water bath. Makes about 7 pints.

pickling cucumbers, sweet green peppers, sweet red peppers, carrots, cauliflowerets, onions, long red, jalapeno peppers, canning salt, water, sugar, horseradish, garlic, vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34076 (may not work)