Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cucumbers, 1 inch slices 1 c Salt
2 1/2 c Carrots, 1 inch slices. 4 qt Cold Water
2 c Celery, 1 inch slices 2 c Sugar
2 c Onions, 1 inch cubes 1/4 c Mustard Seed
2 c Sweet Red Pepper, 1 inch 2 tb Celery Seed
-cubes 2 tb Dried Whole Black
1 c Green Pepper, 1 inch cubes -Peppercorns
1 md Head of Cauliflower, broken 1 tb Dried Cilantro
-into florets (6 cups) 6 1/2 c 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 1/4 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

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