Garden’S Harvest Pickles

• 3 large onions, cut into wedges
• 3 medium green peppers, cut into 1-inch pieces
• 3 medium sweet red peppers, cut into 1-inch pieces
• 1/4 cup canning salt
• 6 celery ribs, cut into 2-inch lengths
• 6 medium carrots, cut into 1/2-inch slices
• 3 cups cauliflower florets
• 3 cups cut fresh green beans (2-inch lengths)
• 3 medium zucchini, cut into 1-inch slices
• 6 cups sugar
• 6 cups white vinegar
• 1/4 cup mustard seed
• 1/4 cup celery seed

1. In a large bowl, combine the onions, peppers and canning salt. Cover and refrigerate overnight.
2. Drain; place in a stockpot. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until tender. Carefully ladle hot mixture into 11 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

onions, green peppers, sweet red peppers, canning salt, celery, carrots, cauliflower florets, green beans, zucchini, sugar, white vinegar, celery

Taken from www.tasteofhome.com/recipes/garden-s-harvest-pickles/ (may not work)