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Calico Pickles


4 cup cucumbers-cut in 1 inch slices

2 1/4 cup carrots-cut in 1 inch slices

2 cup celery-cut in 1 inch slices

2 cup onion-cut in 1 inch chunks

2 cup red bell pepper-cut in 1 inch chunks

1 cup green bell pepper-cut in 1 inch chunks

6 cups cauliflower-broken into small florets

1 cup salt

4 quarts water

2 cup sugar

1/4 cup mustard seed

2 tbsp celery seed

2 tbsp whole black peppercorns

1 tbsp dried cilantro

6 1/2 cup vinegar


Place all of the vegetables in a very large bowl or crock.

Dissolve the 1 cup salt in the 4 quarts water and pour over the vegetables.

Cover and let vegetable soak in the brine for 15-18 hours and then drain.

In a large kettle,mix the sugar,all spices and the vinegar.

Bring to a boil and let boil for 3-4 minutes.

Add the vegetable,reduce heat and simmer for 5-7 minutes.

In another large kettle,boil 8 pint canning jars to sterilize.

Pack vegetables into the jars leaving a 1/4 inch headspace.

Remove the air bubbles.

Adjust caps and process in a boiling water bath for 15 minutes.

Set jars out of a draft and listen for the "pop" to be sure they have sealed.