Pickled Mixed Vegetables

Directions

*Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard).

Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours.

In 8-quart kettle, combine vinegar and mustard and mix well.

Add salt, sugar, celery seed, mustard seed, cloves, turmeric.

Bring to a boil.

Drain vegetables and add to hot pickling solution.

Cover and slowly bring to a boil.

Drain vegetables but save pickling solution.

Fill vegetables in sterile pint jars, or clean quarts, leaving ½-inch headspace.

Add pickling solution, leaving ½-inch headspace.

Adjust lids and process.