Ingredients
- 3 cauliflower flowerets
- 2 qt water
- 7 c vinegar
- 7 c sugar
- 3 c lima beans
- 3 c string beans
- 3 c carrots (diced)
- 3 c onions (diced)
- 3 c cucumbers (diced)
- 1/2 c salt
- 3 tb mustard seed
- 1 tb celery seed
Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook. Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal. Recipe By :
