Mixed Pickles

3/4 c Pickling salt 1 sm Cauliflower, broken into 4 qt Cold water -- florets 1 qt Small cucumbers; sliced 6 1/2 c Vinegar 2 c Carrots, sliced 2 c Sugar 2 c Celery, sliced 1 Fresh hot red pepper, 2 c Small boiling onions-- sliced crosswise 2 Sweet red peppers, cut into 1/4 c Mustard seeds-- 1/2" strips 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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