Calico Pickles - cooking recipe

Ingredients

4 c. sliced cucumbers (1-inch slices)
2 1/4 c. sliced carrots (1-inch slices)
2 c. sliced celery (1-inch slices)
2 c. cubed onion (1-inch cubes)
2 c. sweet red pepper (1-inch cubes)
1 c. green pepper (1-inch cubes)
1 medium head cauliflower, broken into florets (6 c.)
1 c. salt
4 qt. cold water
2 c. sugar
1/4 c. mustard seed
2 Tbsp. celery seed
2 Tbsp. dried whole black peppercorns
1 Tbsp. dried cilantro
6 1/2 c. vinegar

Preparation

Combine vegetables in a large bowl.
Dissolve salt in water and pour over vegetables.
Soak for 15 to 18 hours in a cool place.
Drain.
In a large kettle, mix sugar, spices and vinegar. Bring to a boil and boil for 3 to 4 minutes.
Add vegetables and simmer 5 to 7 minutes.
Pack hot into 8 hot pint jars, leaving 1/4-inch headspace.
Remove air bubbles.
Adjust caps; process 15 minutes in boiling water bath.
Yield:
8 pints.