Categories: Pickles 
      Yield: 6 servings 
  
      4 c  Cucumbers, 1 inch slices            1 c  Salt 
  2 1/2 c  Carrots, 1 inch slices.             4 qt Cold Water 
      2 c  Celery, 1 inch slices               2 c  Sugar 
      2 c  Onions, 1 inch cubes              1/4 c  Mustard Seed 
      2 c  Sweet Red Pepper, 1 inch            2 tb Celery Seed 
           -cubes                              2 tb Dried Whole Black 
      1 c  Green Pepper, 1 inch cubes               -Peppercorns 
      1 md Head of Cauliflower, broken         1 tb Dried Cilantro 
           -into florets (6 cups)          6 1/2 c  Vinegar 
  
  Combine vegetables in a large bowl. Dissolve salt in water and pour over 
  vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large 
  kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 
  minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint 
  jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 
  15 minutes in boiling water bath. Yield: 8 pints. 
   
  SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED 
  BY: Jim Bodle 9/92