Mixed pickles sl

6 pints

Ingredients

Quantity Ingredient
¾ cup Pickling salt
4 quarts Cold water
1 quart Sliced small cucumbers; ( 1-inch slices )
2 cups Sliced carrots; (1-1/2 inch slices)
2 cups Sliced celery; (1-1/2 inch slices)
2 cups Small boiling onions
2 eaches Sweet red peppers; cut into 1/2-inch strips
1 small Cauliflower; broken into flowerets
6½ cup Vinegar (5% acidity)
2 cups Sugar
1 each Fresh hot red pepper; sliced crosswise
¼ cup Mustard seeds
2 tablespoons Celery seeds

Directions

Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well.

Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce heat, and simmer until thoroughly heated.

Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-14-95

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