---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pulses and , Sauces and , Vegetables
       Yield: 1 servings
       6 c  Red And Green Bell Peppers
       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     :