|Cucumbers||1 1⁄4 Pound, cut into 1 -inch slices (4 Inch Pieces)|
|Pared carrot slices||2 Cup (32 tbs) (1 1/2 Inch Pieces)|
|Celery slices||2 Cup (32 tbs) (1 1/2 Inch Pieces)|
|Peeled pickling onions||2 Cup (32 tbs)|
|Sweet red peppers||2 , cut into wide strips|
|Cauliflowerets||3 Cup (48 tbs) (About 1 Small Head)|
|Hot red peppers||2 (Seeded And Cut Into Rings)|
|Canning salt||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Mustard seed||1⁄4 Cup (4 tbs)|
|Celery seed||2 Tablespoon|
|Vinegar||6 1⁄2 Cup (104 tbs)|
Dissolve salt in cold water.
Pour over prepared vegetables.
Let stand 12 to 18 hours in a cool place.
Add spices and sugar to vinegar; boil 3 minutes.
Add vegetables; simmer for 5 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Process 15 minutes in boiling water bath.