Mixed Pickles
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3/4 cup pickling salt
4 quarts cold water
1 quart sliced cucumbers, 1 inch thick
2 cups sliced carrots, 1-½ inch thick
2 cups sliced celery, 1-½ inch thick
2 cups small boiling onions
2 sweet red pepper, cut into1/2" strips
1 small cauliflower, broken into floweret
6 1/2 cups vinegar, 5%% acidity
2 cups sugar
1 fresh hot red pepper, sliced crosswise
1/2 cup mustard seeds
2 tablespoons celery seeds

Preparation

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 15 minutes. 4 Yield: about 6 pints