End-Of-The-Garden Pickles

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. Recipe By :