Crisp Zucchini Pickles

• quarts cubed zucchini5
• quart sliced onion1
• head cauliflower, separated flowerets↗1
• green peppers, chopped↗2
• quart trimmed chopped green beans or 1 quart sliced peeled carrot1
• cloves garlic, halved↗3
• cup salt↗1⁄2
• cups sugar↗6
• cups vinegar↗5 1⁄2
• cup water↗1⁄2
• tablespoons mustard seeds2
• teaspoons celery seeds2
• teaspoons turmeric↗2

Step-by-step instructions

1. 1

   In a large mixing bowl or crock, combine all the vegetables, including the garlic.

2. 2

   Sprinkle them with the salt; stir and let the vegetables stand three hours.

3. 3

   Drain well.

4. 4

   Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.

5. 5

   Stir in the vegetables and heat again to boiling.

6. 6

   Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.

7. 7

   Pour in the hot liquid to within 1/2-inch of each top.

8. 8

   Wipe off the tops and threads of the jars with a damp cloth.

9. 9

   Put on prepared lids and seal as the manufacturer directs.

10. 10

    Process in a boiling water bath for 15 minutes.