Calico Pickles
Ingredients
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
Directions
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.
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