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Mixed Pickles

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      Title: MIXED PICKLES
 Categories: Preserves, Pickles, Vegetables
      Yield: 6 Pints
 
    3/4 c  Pickling salt
      4 qt Cold water
      1 qt Small cucumbers; sliced
      2 c  Carrots, sliced
      2 c  Celery, sliced
      2 c  Small boiling onions
      2 ea Sweet red peppers, cut into
           -- 1/2" strips
      1 sm Cauliflower, broken into
           -- florets
  6 1/2 c  Vinegar
      2 c  Sugar
      1 ea Fresh hot red pepper,
           -- sliced crosswise
    1/4 c  Mustard seeds
      2 tb Celery seeds
 
  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.
  
  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.
  
  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.
  
  "Southern Living"  August, 1981  Posted by Jeff Pruett
 
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