Ingredients
1 small head cauliflower, cut into florets (about 4 cups)4 cups thinly sliced onions (about 4 large)4 cups thinly sliced cucumber (about 3 medium)2 medium sweet red pepper, cut into strips2 medium green peppers, cut into strips8 quarts ice water1 cup canning salt2-1/2 cups sugar2-1/2 cups white vinegar1 teaspoon celery seed3/4 teaspoon ground turmeric1/4 teaspoon ground cloves
Preparation
Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours.
Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes.
Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
