| | Directions | | Cut carrots and celery into 1/2 inch chunks, red peppers in 3/4 inch strips, onions into 1/4 inch slices, separate cauliflower into florets. Soak in four quarts waters and 1 1/4 cups salt for 12 to 18 hours. Rinse and drain well. Mix vegetables, vinegar and remaining ingredients in pan over high heat; heat to boiling, boil until sugar is dissolved (about 3 minutes) stir frequently. Spoon hot vegetables into hot jars. Ladle hot vinegar mixture over vegetables to within 1/4 inch of top and seal. I added 1/4 teaspoon salt to each jar before sealing. Makes 8 pints. |
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| Ingredients | | - |  | 6 Carrots |
| - | | 4 stalks celery |
| - | | 3 red peppers (medium) |
| - | | 3 onions (medium) |
| - | | 2 cucumbers (large) |
| - | | 1 head Cauliflower (small head) |
| - | | 6 1/2 cups white vinegar |
| - | | 2 cups sugar |
| - | | 2 tablespoons mustard seed |
| - | | 2 tablespoons celery seed |
| - | | 1 tablespoon crushed red pepper |
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