Summer Pickled Vegetables

If you have a garden or go to a local farmers market you will see an abundance of vegetables at this time of the year.  Making pickled vegetables is a great way to preserve that summer taste so you can enjoy it all winter long.  A jar of pickled vegetables makes a great gift during the holidays and is perfect for the hoilday dinner table.

2 heads cauliflower, small pieces
1 head broccoli, small pieces
1 cup peeled pickling onions
1 each green, yellow & orange peppers, small pieces
2 cups carrots, 1/2″ rounds
12 pickling cucumbers, 1/2″ rounds
8 small hot peppers, strips
1/2 cup canning salt
2 quarts vinegar
3 cups sugar
4 teaspoons mustard seed
4 teaspoons celery seed

In large bowl combine cauliflower, broccoli, onions, peppers, carrots, pickling cucumbers and hot peppers.  Sprinkle with the pickling salt, cover with crushed ice and let stand 3 hours.  Drain vegetables; rinse well.  Combine vinegar, sugar, mustard seed and celery seed in a large 8 quart pot.  Bring to a boil; add vegetables and simmer 5 minutes.  Pack hot into hot pint jars and add enough liquid leaving a 1/4-inch headspace.  Add lid and band and process in a hot water bath 10 minutes.

Adapted from ~ Ball Blue book