Canning -- Calico Pickles

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Calico Pickles

 

4 cups cucumbers, 1 " slices

2-1/2 cups carrots, 1 " slices.

2 cups celery, 1 " slices

2 cups onions, 1 " cubes

2 cups red bell pepper, 1 " cubes

1 cup green bell pepper, 1 " cubes

1 medium head of cauliflower, broken into florets

1 cup salt

4 quarts cold water

2 cups sugar

1/4 cup mustard seed

2 TB celery seed

2 TB dried whole black peppercorns

1 TB dried cilantro

6-1/2 cups vinegar

 

Combine vegetables in a large bowl. Dissolve salt in water and pour over

vegetables. Soak for

15 to 18 hours in a cool place. Drain.

 

In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil

for 3 to 4 minutes. Add

vegetables and simmer 5 to 7 minutes.

 

Pack hot into eight pint jars, leaving 1/4 inch head space. Remove air

bubbles. Adjust caps; process

15 minutes in boiling water bath.

 

Yield: 8 pints.