Mixed Vegetable Pickles

• 1 quart sliced small cucumbers (1-inch slices)
• 2 cups sliced carrots
• (1 1/2-inch slices)
• 2 cups sliced celery (1 1/2-inch slices)
• 2 cups small whole pickling onions
• 2 sweet red peppers, cut into 1/3-inch strips
• 1 small cauliflower, broken into flowerets
• 1 cup salt
• 1 gallon cold water
• 6 1/2 cups white vinegar
• 2 cups sugar
• 1 fresh hot red pepper, sliced crosswise
• 1/4 cup mustard seeds
• 2 tablespoons celery seeds

1. Combine cucumber, carrot, celery, onions, sweet red pepper, and cauliflower in a large glass, ceramic, or stainless steel container. Dissolve salt in water; pour over vegetable mixture. Cover and let stand in a cool place 12 hours. Rinse and drain 3 times.
2. Combine vinegar, sugar, hot red pepper, and mustard and celery seeds in a stainless steel stockpot. Bring to a boil; boil 3 minutes, stirring until sugar dissolves. Add vegetables. Reduce heat; simmer, stirring gently several times, until thoroughly heated.
3. Pack vegetables into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
4. Note: The spices may be tied in a cheesecloth bag and discarded before packing into jars.

cucumbers, carrots, celery, pickling onions, sweet red peppers, cauliflower, salt, gallon cold water, white vinegar, sugar, hot red pepper, mustard seeds, celery seeds

Taken from www.myrecipes.com/recipe/mixed-vegetable-pickles (may not work)