MIXED PICKLES

      Title: MIXED PICKLES
  Categories: Preserves, Pickles, Vegetables
       Yield: 6 Pints
  
     3/4 c  Pickling salt
       4 qt Cold water
       1 qt Small cucumbers; sliced
       2 c  Carrots, sliced
       2 c  Celery, sliced
       2 c  Small boiling onions
       2 ea Sweet red peppers, cut into
            -- 1/2" strips
       1 sm Cauliflower, broken into
            -- florets
   6 1/2 c  Vinegar
       2 c  Sugar
       1 ea Fresh hot red pepper,
            -- sliced crosswise
     1/4 c  Mustard seeds
       2 tb Celery seeds
  
   Dissolve salt in water; pour over vegetables in a large crock or
   plastic container.  Cover and let stand in a cool place 12 to 18
   hours. Drain well.
   
   Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch
   oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce
   heat, and simmer until thoroughly heated.
   
   Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at
   once with metal lids, and screw bands tight. Process in boiling-water
   bath for 15 minutes.
   
   "Southern Living"  August, 1981  Posted by Jeff Pruett
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