Sweet Pickles

2 med. cauliflowers

Boiling water

2 med. peppers, cut into 1/4 inch strips

2 med. sweet red peppers, cut into 1/4 inch strips

9 med. onions, peeled and quartered

2-1/2 cup white vinegar

1-1/2 cup water

3 tbsp. salt

1 tbsp. mustard seeds

1 tbsp. celery seeds

1/4 tsp. turmeric

Break cauliflower into small flowerets. Cook in small amount of unsalted boiling water for 5 minutes; drain. Wash and prepare remaining vegetables; set aside. Combine remaining ingredients; cover and heat to boiling. Add vegetables and boil, uncovered for 2 minutes.

Read General Water Bath Canning Instructions.

Pack hot food into hot jars leaving 1/4 inch head space and process in boiling water bath canner for 10 minutes.

Note:
Be sure vinegar solution covers vegetables.

Makes 5 to 6 pints