Hot Pickle Mix

• 6 pounds zucchini cut 1/2" chunks
• 2 1/2 cups onions peeled pickling, abt 1 lb
• 2 cups carrots in 1/2" slices -, abt 4 large
• 2 cups celery in 1/2" slices
• 2 cups yellow peppers sweet, in 1/2" dice -, abt 2 med
• 2 cups sweet red peppers in 1/2" dice -, abt 2 med
• 1 cup green peppers sweet, in 1/2" dice -, abt 1 med
• 1 1/2 cups pickling salt Ball 100%% Natural Canning &
• 4 quarts water plus
• 2 cups water divided
• 10 jalapeno peppers
• 3/4 cup sugar
• 2 tablespoons prepared horseradish
• 2 cloves garlic
• 10 cups vinegar 5%% acidity

1. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
2. Combine zucchini, onions, carrots, celery, sweet yellow, red and green peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt water mixture over vegetables and let stand 1 hour.
3. Cut 3 to 4 slits in each jalapeno pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly.
4. Pack vegetables, except jalapeno peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeno pepper to each jar.

zucchini, onions, carrots, celery, yellow peppers, sweet red peppers, green peppers, pickling salt, water, water, peppers, sugar, horseradish, garlic, vinegar

Taken from www.yummly.com/recipe/Hot-Pickle-Mix-1658919 (may not work)