Mixed pickles

Yield: 6 Pints

Ingredients:

3/4 c Pickling salt
4 qt Cold water
1 qt Small cucumbers; sliced
2 c Carrots sliced
2 c Celery sliced
2 c Small boiling onions
2 ea Sweet red peppers cut into -- 1/2" strips
1 sm Cauliflower broken into -- florets
6 1/2 c Vinegar
2 c Sugar
1 ea Fresh hot red pepper -- sliced crosswise
1/4 c Mustard seeds
2 tb Celery seeds

Instructions:

Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well. Combine vinegar sugar hot red pepper and spices in a 10-quart Dutch oven; bring to a boil and boil 3 minutes. Add vegetables; reduce heat and simmer until thoroughly heated. Pack into hot sterilized jars leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling-water bath for 15 minutes. Southern Living August 1981 Posted by Jeff Pruett