Ice Box Pickles

• 1 head cauliflower
• 7 cup cucumber diced, with seeds removed
• 1/2 cup onion, sliced
• 1/2 cup sliced red or green pepper, or a combination of both
• 2 cup sugar**
• 1 cup vinegar
• 1 tbsp coarse salt
• 1 tsp mustard seed
• 1 tsp celery seed
• 2 large mason jars

1. Cut up all vegetables into a large container or bowl (1 gallon capacity approx.)
2. Combine vinegar, spices, salt, and **sugar into a jar and shake well.
3. With the sugar, 2 cups is fairly sweet, so if you want a sweeter pickle use all 2 cups.
4. For a tarter pickle use less.
5. I started with 1 1/2 cups in the jar and taste tested.
6. I used about 1 23 cups of sugar.
7. Pour the liquid over the cut up vegetables, cover and refrigerate 12 24 hrs stirring every 6 - 8 hrs or so, making sure all the vegetables are evenly coated.
8. The vegetable mass you started with will drop considerably and the liquid mass will double to triple in volume.
9. Divide your pickled vegetables into 2 jars and cover with the liquid left in the container.
10. Theses pickles will keep for 3 months in the refrigerator, if they last that long!
11. Enjoy!
12. :)

cauliflower, cucumber, onion, red, sugar, vinegar, salt, celery, mason jars

Taken from cookpad.com/us/recipes/366366-ice-box-pickles (may not work)