Crisp Zucchini Pickles - cooking recipe

Ingredients

5 quarts cubed zucchini
1 quart sliced onion
1 head cauliflower, separated flowerets
2 green peppers, chopped
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
3 cloves garlic, halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seeds
2 teaspoons celery seeds
2 teaspoons turmeric

Preparation

In a large mixing bowl or crock, combine all the vegetables, including the garlic.
Sprinkle them with the salt; stir and let the vegetables stand three hours.
Drain well.
Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
Stir in the vegetables and heat again to boiling.
Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
Pour in the hot liquid to within 1/2-inch of each top.
Wipe off the tops and threads of the jars with a damp cloth.
Put on prepared lids and seal as the manufacturer directs.
Process in a boiling water bath for 15 minutes.