Ingredients

• 4 lbs pickling cucumbers cut into 1" slices
• 2 lbs small onions, peeled and quartered
• 4 cups celery cut into 1" pieces
• 2 cups carrots cut into ½" pieces
• 2 cups red peppers cut into ½" pieces
• 2 cups cauliflower florets
• 5 cups white vinegar
• ¼ cup prepare mustard
• ½ cup pickling salt
• 3½ cups sugar
• 3 Tbs celery seeds
• 2 Tbs mustard seeds
• ½ tsp whole cloves
• ½ tsp ground turmeric

Directions

1. Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.
2. In 8-quart kettle, combine vinegar and mustard and mix well.
3. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil.
4. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.
5. Drain vegetables and add to hot pickling solution.
6. Cover and slowly bring to a boil.
7. Drain vegetables but save pickling solution.
8. Fill vegetables in sterile pint jars, or clean quarts, leaving ½" headspace.
9. Add pickling solution, leaving ½" headspace.
10. Wipe, lid and ring.
11. Waterbath 5 minutes.