Mixed Vegetable Pickles Recipe

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.