Mixed Pickles

Because we have so much produce coming out of our garden, we decided to make mixed pickles, which we can use in the winter as a mixed salad. I hope it works well, as we have never done this before!

Mixed Pickles

Ingredients:

1 1/4 pounds 3 to 4-inch cucumbers, cut into 1 -inch slices
2 cups 1-1/2-inch pared carrot slices
2 cups 1-1/2-inch celery slices
Onions 2 Cup
1 sweet red peppers, cut into wide strips
1 sweet green pepper, cut into wide strips
Cauliflowerets 3 Cup
2 hot red peppers, seeded and cut into rings
Canning salt 1 Cup
Water 4 Quart

Sugar 2 Cup
Mustard seed 1/4 Cup
Celery seed 2 Tablespoon
Vinegar 6-1/2 Cup

Directions:

Dissolve salt in cold water.
Pour over prepared vegetables.
Let stand 12 to 18 hours in a cool place.
Drain thoroughly.

Add spices and sugar to vinegar; boil 3 minutes.
Add vegetables; simmer for 5 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.