Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Red And Green Bell Peppers
Chopped
3 c Onions -- diced
3 c Cucumbers -- diced
1/2 c Salt
2 qt Water
3 c Carrots -- diced
3 c Lima Beans
3 c String Beans
3 c Cauliflower Flowerets
7 c Vinegar
7 c Sugar
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.

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