Hot Pickle Mix - cooking recipe

Ingredients

1 1/2 qt pickling cucumbers, cut into 1/2-inch slices
2 medium sweet green peppers, seeded and cut into strips
2 medium sweet red peppers, seeded and cut into strips
1 1/2 c sliced carrots
3 c cauliflowerets
1 c peeled, pickling onions
1 1/2 qt long red, green or yellow peppers
3 or 4 fresh jalapeno peppers or dried red pepper pods
1 1/2 c canning salt
4 qt water
1/4 c sugar
2 Tbsp prepared horseradish
2 cloves garlic
10 c vinegar
2 c water

Preparation

Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables; let stand for 1 hour. With rubber gloves, remove seeds from hot peppers; cut into 1 1/2 inch pieces. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables. Pack vegetables and peppers (not jalapeno) into hot jars, leaving 1/4 inch head space. Add a piece of jalapeno or red pepper pod to each jar. Pour hot liquid over mix. Adjust caps. Process for 10 minutes in boiling water bath. Makes about 7 pints.