Mixed Vegetable Pickles
|Pickling salt||1 Cup (16 tbs)|
|Cold water||4 Quart|
|Sliced small cucumbers||1 Quart|
|Sliced carrots||2 Cup (32 tbs)|
|Sliced celery||2 Cup (32 tbs)|
|Small boiling onions||2 Cup (32 tbs)|
|Sweet red peppers||2 , cut into 1/2 inch strips|
|Cauliflower||1 Small, broken into flowerets|
|Vinegar||6 1⁄2 Cup (104 tbs)|
|Sugar||2 Cup (32 tbs)|
|Hot red pepper||To Taste, sliced crosswise|
|Mustard seeds||1⁄4 Cup (4 tbs)|
|Celery seeds||2 Tablespoon|
Dissolve salt in water; pour over vegetables (except hot red pepper) in a large crock or plastic container.
Cover and allow to stand in refrigerator 12 to 18 hours.
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 hot mixture into hot sterilized jars; fill with hot liquid, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 15 minutes