Pickled Mixed Vegetables Recipe

  
      Yield: 1 Servings
 
      3    carrots,med. peeled cut in
    114    slices
      1 bn broccoli,small washed broken
      1 in flowerets stems,Trimmed
      3    red bell peppers,washed -seeded cut in 1  strips
      4    onions,(2 inches in) cut in 1-1/2" slices -Peeled
      3    cucumbers,washed unpeeled -cut in  2  slices
      1    cauliflower,washed broken in flowerets,small/firm stems -Trimmed
      1 c  pickling salt
      4 qt water
    1/4 c  mustard seed
      2 T  celety seed
      1    hot red pepper
      2 c  sugar
  6 1/2 c  distilled white vinegar

Place vegetables in a large bowl. In another large bowl, dissolve
salt In water. Pour over vegetables. Cover and let stand 8 hours in a
cool place or refrigerate overnight. Thoroughly wash and scald 3 wide-
mouth (1~quart) jars. Keep hot until needed. Prepare lids as
manufacturer directs. Drain vegetables, rinse and thoroughly drain
again. Tie mustard and celery seeds and red pepper into cheesecloth. In
a medium-size saucepan, bring spice bag, sugar and vinegar to a boil.

Reduce heat. Simmer 15 minutes, stirring occasionally. Using long
tweezers, pack vegetables tightly into each hot jar in this order: 3
rows of carrots; 1 (3l~inch) layer of broccoli flowerets; 1 layer of
overlapping bell pepper strips; 1 layer of sliced onions; and 2 layers
of cucumber slices. Fill jar with cauliflower pieces, leaving 1/2-inch
headspace.

Discard spice bag. Pour simmering-hot syrup over vegetables, leaving
1/~inch headspace. Remove air bubbles by running a table knife inside
edge of jar. Wipe jar rims; seal with hot lids and screw bands.

Process 20 minutes in a boiling water bath, or for a quick version,
vegetables can be mixed together, rather than layered, and processed in
6, 1 pint, jars for 15 minutes.  Makes 3 quarts.