Hot Mixed Pickles - cooking recipe

Ingredients

3 qt. shredded cabbage
10 medium onions, chopped
12 carrots, shredded
1/2 bunch celery, chopped
50 Hungarian wax peppers (seeds removed and sliced thin)
1/2 gal. jalapeno peppers (seeds removed and sliced thin)
2 tsp. celery seed and 2 Tbsp. mustard seed (tied in a bag)
2 medium summer squash (seeds removed and shredded)
3 qt. small Roma green tomatoes, sliced
6 c. sugar
6 c. white vinegar

Preparation

Mix all vegetables in enamel large canner along with 1/2 cup pickling salt.
Cover with ice cubes and let set 1 1/2 hours. Drain and add the syrup of sugar, vinegar and spice bag, which has been brought to a boil and simmered a few minutes.
Bring all back to a boil and immediately put in clean hot jars and hot water bath for 10 minutes.
Makes about 8 quarts.