Grandma Ma's French Pickles

• 2 small Kirby cucumbers, cut into spears
• 1 large garden cucumber, cut into 1/2-inch thick disks
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 head cauliflower, chopped into 1-inch pieces
• 1 cup pearl onions
• 2 cups white vinegar
• 1 cup sugar
• 1/2 cup kosher salt
• 2 tablespoons yellow mustard seeds
• 1 tablespoon celery seeds

1. Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
2. Put the vinegar, 1 cup water, the sugar, salt, mustard seeds and celery seeds in large pot.
3. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely.
4. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
5. The pickles will keep, refrigerated, up to 2 weeks.

cucumbers, garden cucumber, red bell pepper, cauliflower, pearl onions, white vinegar, sugar, kosher salt, yellow mustard seeds, celery seeds

Taken from www.foodnetwork.com/recipes/nancy-fuller/grandma-mas-french-pickles.html (may not work)