Mixed Sweet Pickles

  • 6 lbs. small cucs.
  • 1 large cauliflower
  • 1 lb. yellow beans
  • 1 gallon boiling H20
  • 3 lbs. silverskin onions
  • 2 red peppers
  • 2 green peppers
  • 1 c. salt

Cut cauliflower in small pieces. Slice peppers thinly. Peel onions. Put all vegetables in a large crock, cover with the brine made from the salt and boiling water and allow to stand for 2 days. Drain vegetables and wash well. Drain thoroughly. Pack in sealers and pour over them the following dressing:

  • 1 quart vinegar
  • ½ c. whole mixed pickling spice, tied in cheesecloth bag
  • 1 tsp. mustard seed
  • 3 lbs. sugar
  • 1 pint water

Combine the above and boil for 5 mins. Cool. Pour over pickles in jars and seal.

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