4 lb Pickling cucumbers
-- (4- to 5-inch)*
2 lb Peeled small onions
-- quartered
4 c  Cut celery (1-inch pieces)
2 c  Peeled and cut carrots
-- (1/2-inch pieces)
2 c  Cut sweet red peppers
-- (1/2-inch pieces)
2 c  Cauliflower flowerets
5 c  White vinegar (5 percent)
1/4 c  Prepared mustard
1/2 c  Canning or pickling salt
3 1/2 c  Sugar
3 tb Celery seed
2 tb Mustard seed
1/2 ts Whole cloves
1/2 ts Ground turmeric

Yield: About 10 pints

*Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch
from blossom end and discard).

Procedure: Combine vegetables, cover with 2 inches of cubed or crushed ice,
and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and
mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves,
turmeric. Bring to a boil. Drain vegetables and add to hot pickling
solution. Cover and slowly bring to a boil. Drain vegetables but save
pickling solution. Fill vegetables in sterile pint jars, or clean quarts,
leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch
headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Mixed Vegetables in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 –
1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of