End-Of-The-Garden Pickles

Directions

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.