Pickled Mixed Vegetables

• 4 pounds cucumbers pickling, (4-5 inch)*
• 2 pounds onions small, peeled, quartered
• 4 cups celery cut 1-inch pieces
• 2 cups carrots peeled and cut 1/2 inch pieces
• 2 cups sweet red bell peppers cut 1/2 inch pieces
• 2 cups cauliflower florets flowerets
• 5 cups vinegar white (5 percent)
• 1/4 cup prepared mustard
• 1/2 cup salt canning or pickling
• 3 1/2 cups sugar
• 3 tablespoons celery seeds
• 2 tablespoons mustard seeds
• 1/2 teaspoon cloves, whole
• 1/2 teaspoon turmeric ground

1. *Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).
2. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
3. In 8-quart kettle, combine vinegar and mustard and mix well.
4. Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
5. Bring to a boil.
6. Drain vegetables and add to hot pickling solution.
7. Cover and slowly bring to a boil.
8. Drain vegetables but save pickling solution.
9. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
10. Add pickling solution, leaving 1/2-inch headspace.
11. Adjust lids and process.

cucumbers pickling, onions, celery, carrots, sweet red bell peppers, cauliflower florets, vinegar white, prepared mustard, salt canning, sugar, celery seeds, mustard seeds, turmeric ground

Taken from recipeland.com/recipe/v/pickled-mixed-vegetables-4834 (may not work)