Title: Mixed Pickles
Categories: Preserve Pickle Vegetable
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		Sweet red peppers, cut into - 1/2" strips
1	sm	Cauliflower, broken into - florets
6 1/2	c	Vinegar
2	c	Sugar
1		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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