END-OF-THE-GARDEN PICKLES

      Title: END-OF-THE-GARDEN PICKLES
  Categories: Pulses and, Sauces and, Vegetables
       Yield: 1 Servings
  
       6 c  Red And Green Bell Peppers
            Chopped
       3 c  Onions -- diced
       3 c  Cucumbers -- diced
     1/2 c  Salt
       2 qt Water
       3 c  Carrots -- diced
       3 c  Lima Beans
       3 c  String Beans
       3 c  Cauliflower Flowerets
       7 c  Vinegar
       7 c  Sugar
       3 tb Mustard Seed
       1 tb 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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