Pickled Calico Vegetables
|Cauliflowerets||6 Cup (96 tbs)|
|Peeled pickling onions||1 Cup (16 tbs)|
|Chopped green peppers||2 Cup (32 tbs)|
|Sliced carrots||2 Cup (32 tbs)|
|Canning salt||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Mustard seed||2 Teaspoon|
|Celery seed||2 Teaspoon|
|Hot pepper sauce||2 Teaspoon|
Combine vegetables and salt in a large mixing bowl.
Cover with ice; let stand 3 hours.
Drain vegetables; rinse well.
Combine vinegar, sugar, mustard seed, celery seed and hot pepper sauce in a large sauce pot.
Bring to a boil; add vegetables and simmer 5 to 7 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Process 10 minutes in boiling water bath.