1 c. pickling salt
4 qt. cold water
1 qt. sliced small cucumbers, 1 inch slices
2 c. sliced carrots, 1 1/2 inch slices
2 c. sliced celery, 1 1/2 inch slices
2 c. sm. boiling onions
2 sweet red peppers, cut into 1/2 inch strips
1 sm. cauliflower, broken into flowerets
6 1/2 c. vinegar, 5% acidity
2 c. sugar
1 fresh hot red pepper, sliced crosswise
1/4 c. mustard seeds
2 tbsp. celery seeds

Dissolve salt in water; pour over vegetables, except hot red pepper, in a large crock pot or plastic container. Cover and allow to stand in a cool place 12-18 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 hot mixture into hot sterilized jars; fill with hot liquid, leaving 1/4 inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 15 minutes. Yield 6 pints.