Pickled Mixed Vegetables

Pickled Mixed Vegetables

Ingredients:
pickles, cucumber, sour
onions, raw
celery, raw
carrots, raw
peppers, sweet, green, raw
cauliflower, raw
vinegar, distilled
mustard, prepared, yellow
salt, table
sugars, granulated
celery, raw
mustard, prepared, yellow
spices, cloves, ground
spices, turmeric, ground

Directions:
*Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).
Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
In 8-quart kettle, combine vinegar and mustard and mix well.
Add salt, sugar, celery seed, mustard seed, cloves, turmeric.
Bring to a boil.
Drain vegetables and add to hot pickling solution.
Cover and slowly bring to a boil.
Drain vegetables but save pickling solution.
Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace.
Add pickling solution, leaving 1/2-inch headspace.
Adjust lids and process.