Mixed Pickles - cooking recipe

Ingredients

1 c. salt
4 qt. water
1 qt. (1-inch slices) small cucumbers
2 c. (1 1/2-inch slices) pared carrots
2 c. (1 1/2-inch) celery
2 sweet red peppers, cut in wide strips
2 small to medium cauliflower, broken
2 c. pickling onions, peeled
1/4 c. mustard seed
2 Tbsp. celery seed
2 c. sugar
6 1/2 c. vinegar

Preparation

Dissolve salt in water.
Pour over prepared vegetables.
Let stand 12 to 18 hours in cool place.
Drain thoroughly.
Add spices, hot pepper and sugar to vinegar.
Boil 3 minutes.
Add vegetables and simmer until thoroughly heated.
Pack boiling hot into sterilized jars.
Leave 1/8-inch space at top.
You may use 1 red hot pepper if you want to, but not for sweet pickles.