Homemade Mixed Pickles in a Jar

If you are experienced with home canning this might be the perfect gift to give this Christmas!
1 quart thick-sliced cucumbers, about 1-inch pieces
1 cup canning salt [176 g]
4 quarts water [4 L]
2 cups thick-sliced carrots, about 1-½-inch pieces [300 g]
6-½ cups vinegar, 5% acidity [1625 ml]
2 cups sliced green beans, about 1-½-inch pieces
2 cups sugar ¼ cup mustard seed
2 cups pickling onions, peeled
2 tbsp celery seed
1 sweet red pepper, cut into wide strips
1 hot red pepper
1 sweet green pepper, cut into wide strips
1 small cauliflower, cut into florets

Protect hands with rubber gloves when chopping or seeding hot peppers. Combine vegetables. Dissolve salt in cold water and pour over prepared vegetables. Let stand 12 to 18 hours in a cool place. Drain thoroughly. Prepare your home canning jars and two-piece caps according to the manufacturer’s instructions. Combine vinegar, sugar, spices and hot red pepper in a large saucepot. Boil 3 minutes. Add vegetables; simmer until thoroughly heated. Carefully pack hot vegetables into hot jars, leaving ¼-inch headspace. Ladle hot pickling liquid over vegetables, leaving ¼-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 15 minutes in a boiling-water canner. Yield: about 6 pints.

Attach to Jar:
Homemade Mixed Pickles

Refrigerate after opening.