4 c. 1-inch sliced cucumbers
2 1/4 c. sliced carrots
2 c. sliced celery
2 c. cubed onion
1 c. cubed green pepper
2 c. cubed red sweet peppers
1 head cauliflower in flowerets
6 1/2 c. vinegar
2 tbsp. celery seed
1 tbsp. dried cilantro
1 c. pickling salt
4 qt. cold water
2 c. sugar
1/4 c. mustard seed
2 tbsp. dried peppercorns

Combine vegetables in large bowl. Dissolve salt in water, pour over vegetables and let set 15-18 hours in a cool place. Drain vegetables.

In large kettle, mix sugar, spices and vinegar. Bring to boil and boil 4-5 minutes. Add vegetables and simmer 6-7 minutes. Pack hot into 8 hot pint jars. Adjust lids and process in boiling water bath 15 minutes.