Sweet Pickled Cauliflower - cooking recipe

Ingredients

2 large cauliflowers
3 large onions
4 large sweet peppers (2 red and 2 green)
2 (16 oz.) pkg. frozen Fordhook lima beans, thawed
1 (1 lb.) bag baby carrots
1 or more c. salt (as needed)
6 c. sugar
6 c. vinegar
4 Tbsp. mustard seed
2 Tbsp. celery seed
1 tsp. each ground cloves and turmeric

Preparation

Prepare vegetables in separate containers.
Cut cauliflower flowerets in medium pieces. Slice celery and onions in thin slices; slice peppers in rings, strips or pieces.
Cut baby carrots in half.
Let vegetables and salt stand covered with cold water for 6 hours or overnight.
Drain and rinse vegetables.
Make a syrup with sugar, vinegar and spices.
When sugar is dissolved, add celery, carrots and lima beans.
Bring to a boil and simmer until vegetables are tender.
Add cauliflower, peppers and onions; cook until all vegetables are crisp, yet tender.
Pack in hot, sterilized jars, cover with syrup and seal.