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.
