Mixed Pickles     Yield:  about 6 pints.

1 ¼ pounds 3-4 in. cucumbers, cut into 1-in. slices
2 cups 1 ½ in. pared carrots (about 3 med.)
2 cups 1 ½ in. celery slices (about 4 stalks)
2 cups peeled pickling onions
2 sweet red peppers, cut into wide strips
3 cups cauliflowerets (about 1 small head)
1 cup canning salt
4 quarts water
2 cups sugar
¼ cup mustard seed
2 TBSP celery seed
1 hot red pepper
6 ½ cups vinegar

Optional additions:  ginger, garlic, peppercorn, thyme sprig, allspice berry.

Dissolve salt in cold water. Pour over prepared vegetables. Let stand 12 to 18 hours in a cool place. Drain thoroughly. Add spices, hot red pepper and sugar to vinegar; boil 3 min. Add vegetables; simmer for 5 min. Pack hot into hot jars, leaving ¼ in. head space. Remove air bubbles. Adjust caps. Process 15 min. in boiling water bath.

Ball Blue Book