4 lbs. med. pickling cucumbers, cut in chunks
18 sm. white onions, peeled
2 sweet green peppers, cut in chunks
2 sweet red peppers, cut in chunks
1 sm. head cauliflower, broken in florets
2 med. carrots, peeled & crinkle cut in sticks
1 clove garlic, minced
1/2 c. pure granulated salt
4 c. sugar
1 tsp. turmeric
1/2 tsp. whole cloves
2 tsp. celery seed
1 1/2 tbsp. mustard seed
1 qt. cider vinegar

Combine first 8 ingredients, mix with ice cubes in large kettle and let stand 3 hours. Drain. Combine remaining ingredients in large kettle, bring to boil and boil 3 minutes.

Add drained vegetables and bring to full rolling boil. Pack in 8 hot sterilized pint jars to within 1/2" of top and seal. Process 5 minutes.

NOTE: Recipe can be halved and stored, covered in refrigerator. Omit processing. Use within 2 to 3 weeks.