Recipe Options


Ingredients :
cucumbers in one-inch slices - 4
Salt - 1 cup
carrots in one-inch slices - 2 cups
Water - 4 Quarts
celery in one-inch slices - 2 cups
Sugar - 2 cups
Cubed Onions - 2 cups
Mustard seeds - 1/3 cup
red pepper, in one-inch slices - 2 cups
celery seed - 2 tbsp
peppercorns - 2 tbsp
1 head of cauliflower, broken into pieces
dried cilantro - 1 tbsp
vinegar - 6 1/2 cups

Method :
1.  Combine all vegetables in a large bowl or bucket.
2.  Dissolve the salt in the water and pour it over the vegetables.
3.  Soak the vegetables in salt water for 15-18 hours, keep in a cool and dry place.
4.  After at least 15 hours have passed, drain the salt water from the vegetables.
5.  In a large pot mix sugar, spices and vinegar and bring to a boil. Let boil for 3 to 4 minutes before adding vegetables.
6.  Let vegetables cook for 5 to7 minutes.
7.  While still hot, pack pickles into eight pint jars, leaving at least 1/4 inch of space at the top.
8.  Process jars for 15 minutes in a boiling water bath.