2 cups baby carrots
2 cups celery (cut in 1 1/2 " slices)
2 cups peeled pickling onions
2 sweet red peppers (cut into wide strips)
1 small cauliflower (broken into flowerettes)
1 cup salt
2 cups sugar
1/4 cup mustard seed
2 tablespoons celery seed
1 hot red pepper
6 1/2 cups white vinegar
Pour over prepared vegetables.
Let stand 12 - 18 hours in a cool place.
Drain thoroughly.
Add spices, hot red pepper and sugar to vinegar.
Boil for 3 minutes.
Add vegetables and simmer until thoroughly heated.
Pack, boiling hot, into hot jars leaving 1/4 inch head space.
Seal jars.
