Categories: pickles

Ingredients

• 3/4 cup pickling salt
• 4 quarts cold water
• 1 quart sliced small cucumbers (1-inch slices)
• 2 cups sliced carrots (1 1/2 inch slices)
• 2 cups small boiled onions
• 2 sweet red peppers, cut into 1/2-inch strips)
• 1 small cauliflower, broken into flowerets
• 6 1/2 cups vinegar (5% acidity)
• 2 cups sugar
• 1 fresh hot red pepper, sliced crosswise
• 1/4 cup mustard seeds
• 2 Tbsp. celery seeds

Directions

1. 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.
2. 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.
3. 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.

4. makes about 6 pints

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