Instructions:

Yield: 6 pints

3/4 cup Pickling salt
4 qt Cold water
1 qt Small cucumbers; sliced
2 cup Carrots, sliced
2 cup Celery, sliced
2 cup Small boiling onions
2 ea Sweet red peppers, cut into 1/2" strips
1 sm Cauliflower, broken into florets
6 1/2 cup Vinegar
2 cup Sugar
1 ea Fresh hot red pepper, sliced crosswise
1/4 cup Mustard seeds
2 tbsp Celery seeds

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 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.