Easy Pickled Vegetables

Easy Pickled Vegetables 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 strips 2 medium green peppers, cut into strips 8 quarts ice water 1 cup canning salt 2-1/2 cups sugar 2-1/2 cups white vinegar 1 teaspoon celery seed 3/4 teaspoon ground turmeric 1/4 teaspoon ground cloves 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.