Easy Pickled Vegetables

• 1 small head cauliflower, cut into florets (about 4 cups)
• 4 cups thinly sliced onions (about 4 large)
• 4 cups thinly sliced cucumber (about 3 medium)
• 2 medium sweet red pepper, cut into strips
• 2 medium green peppers, cut into strips
• 8 quarts ice water
• 1 cup canning salt
• 2-1/2 cups sugar
• 2-1/2 cups white vinegar
• 1 teaspoon celery seed
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon ground cloves

1. Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours.
2. Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are heated through.
3. Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

cauliflower, onions, cucumber, sweet red pepper, green peppers, water, canning salt, sugar, white vinegar, celery, ground turmeric, ground cloves

Taken from www.tasteofhome.com/recipes/easy-pickled-vegetables/ (may not work)