Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Red And Green Bell Peppers |
| Chopped | |
| 3 cups | Onions -- diced |
| 3 cups | Cucumbers -- diced |
| ½ cup | Salt |
| 2 quarts | Water |
| 3 cups | Carrots -- diced |
| 3 cups | Lima Beans |
| 3 cups | String Beans |
| 3 cups | Cauliflower Flowerets |
| 7 cups | Vinegar |
| 7 cups | Sugar |
| 3 tablespoons | Mustard Seed |
| 1 tablespoon | Celery Seed |
Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook.
Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal.
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