Ingredients:
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 |
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Preparation / Directions:
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.
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