Ingredients:
1 quart small cucumbers (cut into 1-inch slices)
2 cups pared carrots (1½-inch slices)
2 cups celery (1½-inch slices)
2 sweet red peppers (cut into wide strips)
1 small cauliflower (broken into flowerets)
2 cups peeled pickling onions
1 cup salt
4 quarts water
2 cups sugar
¼ cup mustard seed
2 tablespoons celery seed
1 hot red pepper
6½ cups vinegar
2 cups pared carrots (1½-inch slices)
2 cups celery (1½-inch slices)
2 sweet red peppers (cut into wide strips)
1 small cauliflower (broken into flowerets)
2 cups peeled pickling onions
1 cup salt
4 quarts water
2 cups sugar
¼ cup mustard seed
2 tablespoons celery seed
1 hot red pepper
6½ cups vinegar
Yield: About 6 pint jars
Procedure: Dissolve salt in cold water. Pour over prepared vegetables. Let stand 12 to 18 hours in the refrigerator. Drain thoroughly.
Add spices, hot red pepper and sugar to vinegar; boil 3 minutes.
Add vegetables; simmer until thoroughly heated.
Pack, boiling hot, into hot jars, leaving ½-inch headspace.
Remove air bubbles. Wipe jar rims. Adjust lids.
Process 15 minutes in a boiling water bath.
Reference: Clemson University Cooperative Extension
