Harvest Pickles

Ingredients:

3 large onions, cut into wedges

3 medium sweet green peppers, cut into 1" pieces

3 medium sweet red peppers, cut into 1" pieces

1/4 canning salt

6 celery ribs, cut into 2" lengths

6 medium carrots, cut into 1/2" slices

3 cups cauliflower florets

2 cups fresh green beans, cut into 2" lengths

3 medium zucchini, cut into 1" slices

6 cups granulated sugar

6 cups white vinegar

1/4 cup mustard seed

1/4 cup celery seed

Directions:

In a large bowl, combine the onions, peppers and canning salt. Cover and refrigerate overnight.

The next day, drain and place in a stockpot. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2" headspace. Remove air bubbles; wipe the rims and adjust the lids. Process for 20 minutes in a boiling-water canner.

Yields: 11 pints