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2 c. carrots, peeled and sliced
2 c. green beans (or 1 c. green and 1 c. yellow beans), 1" lengths
2 c. green lima beans
2 c. cauliflower flowerets
2 c. sweet corn
1 branch celery, sliced
3 green peppers, coarsely chopped
1 1/2 tsp. canning/pickling salt
4 c. sm. pickling cucumbers
2 c. sm. onions, peeled
2 1/2 c. sugar
1/4 c. (4 tbsp.) mustard seeds
1 1/2 tsp. canning/pickling salt
1/2 tsp. ground turmeric
2 tbsp. celery seed
8 c. 5% acid strength cider vinegar

Place carrots, green beans, lima beans, cauliflower, corn, celery and peppers in 8-quart kettle. Cover with water and add 1 1/2 teaspoon salt. Bring to boil; simmer, covered, 20 minutes. Drain. Add cucumbers, onions, sugar, mustard seeds, 2 1/2 teaspoons salt, turmeric, celery seeds and vinegar. Bring to boil; simmer, uncovered, 5 minutes.

Ladle into 10 sterilized hot pint jars, filling to within 1/4" of jar top. Wipe jar ring; adjust lids.

Process in boiling water bath 5 minutes.

Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

Makes 10 pints.

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