|4 cups||Cucumbers, 1 inch slices|
|2½ cup||Carrots, 1 inch slices.|
|2 cups||Celery, 1 inch slices|
|2 cups||Onions, 1 inch cubes|
|2 cups||Sweet Red Pepper, 1 inch cubes|
|1 cup||Green Pepper, 1 inch cubes|
|1 medium||Head of Cauliflower, broken into florets (6 cups)|
|4 quarts||Cold Water|
|¼ cup||Mustard Seed|
|2 tablespoons||Celery Seed|
|2 tablespoons||Dried Whole Black Peppercorns|
|1 tablespoon||Dried Cilantro|
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes.
Pack hot into eight pint jars, leaving ¼ inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath.
Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED BY: Jim Bodle 9/92
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