Debbie Patterson’s Blue Ribbon Bread and Butter Pickles

Directions

1Slice cucumbers, peppers and onions. Place cucumbers, peppers, cauliflower and onions in a very large stock pot. Fill with water and add 1/3 cup Mrs. Wages® Canning Salt. Add additional water to cover if needed. Stir and let stand for 4 hours. Prepare canner for hot water bath. Add 1 tsp of cream of tarter to prevent jars from clouding. Heat to a simmering boil. Wash lids and jars. Put lids in bowl and cover with hot water. Jar can be kept hot in the dishwasher on the hot, dry cycle. Drain vegetables and rinse several times. In another large pot, combine vinegar, sugar, mustard seed, turmeric, pepper flakes and celery seed. Bring to a boil. Add vegetables, bring to a mild boil. Pack into hot jars, being careful to cover pickles with juice. Remove air bubbles and leave 1/2 inch headspace. Wipe rims with a clean, wet, cloth and secure lids. Place in canning rack and carefully lower into canner. Water should cover jars by 2 inches. Add additional hot water if necessary. Cover and boil for 10 minutes. Remove jars and set on towel to cool. After cooking, check seals on jars by pressing down on the center of lid. If it springs back, it did not seal. Let stand at room temperature for 24 hours. Store in cool, dry, dark place.