Mixed veggetable Pickles

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Mixed

veggetable Pickles

 

8 cups sliced squash

2 large onions, sliced

4

cups green pepper, chopped

2 cups cauliflower, sliced

1 1/4 cups carrots,

sliced

1 1/2 cups celery, sliced

1 2 ounce jar sliced pimento,

drained

1/2 cup salt

4 1/2 cups sugar

3 cups white vinegar, 5%

acidity

3 tablespoons pickling salt

1 tablespoon celery seeds

1

tablespoon mustard seeds

1 1/2 teaspoons ground turmeric

 

Combine

squash, onions, green pepper, cauliflower, carrots, celery and pimento in a

large glass bowl; sprinkle with 1/2 cup salt. Cover and let stand about 2 hours.

Drain and rinse in cold water. Drain well. Pack vegetables in hot pint jars,

leaving 1/2 inch head space. Combine sugar, vinegar, pickling salt, celery

seeds, mustard seeds and turmeric in a saucepan, stirring well. Bring mixture to

a boil and cook 1 minute. Pour hot vinegar mixture over vegetables, leaving 1/2

inch head space. Wipe jar rims. Cover at once with metal lids and screw on

bands. Process in boiling water bath 15 minutes.

Yields 5

pints.