1 1/2 qts. pickling cucumbers, cut into 1/2" slices
2 med. sweet green peppers, seeded & cut into strips
2 med. sweet red peppers, seeded & cut into strips
3 carrots, scraped & cut into 1/4" slices
1 sm. cauliflower, separated into flowerets
1 c. sm. onions, peeled
1 1/2 qts. long red or yellow peppers
3-4 jalapeno peppers or dried red pepper pods
1 1/2 c. salt
4 qts. water
1/4 c. sugar
2 tbsp. prepared horseradish
2 cloves garlic
10 c. vinegar
2 c. water

Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables, let stand 1 hour.

With rubber gloves, remove seeds from peppers; cut in 1 1/2" pieces. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables.

Pack vegetables and peppers into hot jars, leaving 1/4" head space. Add a piece of jalapeno or red pepper pod to each jar. Pour hot brine over mix, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Makes about 7 to 8 pints.