Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       cup          Cucumbers, 1 inch slices
   2 1/2   cup          Carrots, 1 inch slices.
   2       cup          Celery, 1 inch slices
   2       cup          Onions, 1 inch cubes
   2       cup          Sweet Red Pepper, 1 inch cubes
   1       cup          Green Pepper, 1 inch cubes
   1       Head         Cauliflower, broken into florets (6 cups)
   1       cup          Salt
   4       quart        Cold Water
   2       cup          Sugar
     1/4   cup          Mustard Seed
   2       Tablespoon   Celery Seed
   2       Tablespoon   Dried Whole Black Peppercorns
   1       Tablespoon   Dried Cilantro
   6 1/2   cup          Vinegar

Preparation:

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 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath.