Pickled Vegetables - cooking recipe

Ingredients

2 c. each of 4 vegetables: celery, carrots, green or red bell peppers; cut into 1 1/2-inch sticks (or zucchini or small cucumbers, cut into 1/2-inch rounds, unpeeled)
2 c. cauliflowerets
2 c. peeled pearl onions
4 c. white vinegar
1 c. sugar
1 tsp. plain salt
1 Tbsp. celery seed
2 tsp. dry mustard
2 tsp. turmeric
2 garlic cloves, minced
1 small bay leaf

Preparation

In large saucepan, cook each variety of vegetable (except zucchini or cucumbers) separately, in boiling water for 2 minutes. Remove with slotted spoon and cool under cold water.
Drain.
Place vegetables in layers in wide-mouth jars or 1 large glass container with tight-fitting cover.