1 qt. 1 inch cucumber slices
2 c. pared 1 1/2 inch carrot slices
2 c. 1 1/2 inch celery slices
2 c. peeled pickling onions
1 sweet red pepper
2 long green or yellow peppers
1 sm. cauliflower, broken into flowerets
1 c. salt
4 qts. water
2 c. sugar
1/4 c. mustard seed
2 tbsp. celery seed
3 dried red peppers
6 1/2 c. vinegar

Combine cucumbers, carrots, celery, onions, sweet red pepper, long green or yellow peppers and cauliflower. Dissolve salt in 4 quarts water; pour over vegetables; let stand 12 to 18 hours.

Prepare home canning jars and lids according to manufacturer's instructions.

Add sugar, mustard seed, celery seed and dried red peppers to vinegar; boil 3 minutes. Drain vegetables thoroughly; add to vinegar mixture. Simmer until thoroughly heated. Carefully pack mixture into hot jars, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 15 minutes in boiling water bath canner. Yield: about 6 pint jars.