Colors and flavors contrast pleasingly in this spicy mixed pickle that uses the bounty of the fall harvest.

For 6 or 7 pints of pickles you will need:

1 c. salt
4 qts. water
1 qt. (8 to 10) sm. cucumbers, cut into 1/2 inch slices
2 c. peeled carrots, cut into 1/2 inch slices
2 c. celery sticks, cut into 2 inch lengths
2 sweet green or red peppers, cut into wide strips
1 sm. cauliflower, broken into flowerets
2 c. (about 20) pearl onions, peeled
2 tbsp. mixed pickling spice
1 tbsp. curry powder
1 dried hot red pepper
2 c. sugar
6 1/2 c. distilled white vinegar

TIPS: To peel onions easily, place in saucepan and cover with cold water. Bring to boiling. Boil 2 minutes. Drain and plunge into cold water. Drain and peel.

Dissolve salt in the water and pour over prepared vegetables in a bowl. Mix well. Cover and let stand in cool place 12 to 18 hours. Drain thoroughly. Tie pickling spice in cheese cloth bag. Place in large kettle or Dutch oven with curry powder, dried hot pepper, sugar and vinegar. Mix well. Bring to boiling. Boil 3 minutes. Add vegetables and bring to boiling again, stirring. Remove spice bag. Pack boiling hot pickles into hot jars, leaving 1/2 inch headspace (if not enough liquid, bring small amount of vinegar and sugar to boiling and use to cover vegetables.) Adjust jar caps and process pickles in boiling water bath for 15 minutes. Remove from water and cover jars with a cloth until cool. Remove screw bands and store pickles in cool, dark, dry place. Let stand several weeks before using.