Recipe - Calico Pickles

4 cup Cucumbers, 1 inch slices
2 One half cup Carrots, 1 inch slices.
2 cup Celery, 1 inch slices
2 cup Onions, 1 inch cubes
2 cup Sweet Red Pepper, 1 inch
cubes
1 cup Green Pepper, 1 inch cubes
1 md Head of Cauliflower, broken
into florets (6 cups)
1 cup Salt
4 qt Cold Water
2 cup Sugar
One fourth cup Mustard Seed
2 tablespoon Celery Seed
2 tablespoon Dried Whole Black
Peppercorns
1 tablespoon Dried Cilantro
6 One half cup Vinegar

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 eight pint
jars, leaving One fourth inch headspace. Remove air bubbles. Adjust caps; process
15 minutes in boiling water bath. Yield: 8 pints.

SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED
BY: Jim Bodle 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini