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1 lb. sweet green peppers, cut into strips (3 med.)
1 1/4 lb. sliced onions (3 med.)
5 carrots, cut into sticks
3/4 lb. zucchini, sliced (4 sm.)
3 1/2 c. thick sliced celery (about 6 stalks)
4 banana peppers, cut into strips
1/2 lb. mushrooms, sliced
1 qt. cider vinegar
1 1/2 c. water
1 c. sugar
2 tbsp. mixed pickling spice
1 tsp. oregano
2 tsp. basil
1 tsp. peppercorns
1 tsp. salt
1 clove garlic, minced

Prepare vegetables; set aside. Combine vinegar, water, sugar, spices and salt in a large saucepan. Bring to boil, reduce heat to a simmer. Add vegetables and simmer until just tender. Pack vegetables in hot sterilized jars, leaving 1/4 inch headspace. Pour pickling liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 30 minutes boiling water bath. Yield: about 6 pints.
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