Calico Pickles - cooking recipe

Ingredients

4 c. sliced cucumbers (1-inch slices)
2 1/4 c. sliced carrots
2 c. sliced celery
2 c. cubed onions (1-inch cubes)
2 c. cubed sweet red peppers
1 c. cubed green pepper
1 medium head cauliflower (6 c.)
1 c. salt
4 qt. cold water
2 c. sugar
1/4 c. mustard seed
2 Tbsp. celery seed
2 Tbsp. dried whole black peppercorns
1 Tbsp. dried cilantro
6 1/2 c. vinegar

Preparation

Combine vegetables in a large bowl.
Dissolve salt in water and pour over vegetables.
Soak 15 to 18 hours in cool place; drain.
In a large kettle, mix sugar, spices and vinegar.
Bring to boil and boil for 3 to 4 minutes.
Add vegetables and simmer 5 to 7 minutes.
Pack hot into 8 hot pint jars.
Remove air bubbles; adjust caps.
Process 15 minutes in boiling water.
Yields 8 pints.
These pickles are colorful and an eye-catcher.