PICKLED CARROTS & CAULIFLOWER

2 med. heads cauliflower (about 3 lbs.)
2 bags small carrots  
6 very small cucumbers
1/2 c. salt
4 c Water
6 (1 pt.) canning jars & caps
4 c. apple cider vinegar
1 c. sugar
4 tsp. mustard seeds
3 green cayenne peppers
2 tsp. celery seeds 

1/2 tsp. dill weed per jar

2 onions

1⁄4 tsp. turmeric per jar
2 heads of garlic

6 tbsp. pickling spice
6 tbsp. whole black peppers

Cut cauliflower into flowerets. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt is dissolved. Add cauliflower and carrots; cover and let stand in cool place about 4 hours. 
 
Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart saucepan heat vinegar, sugar, mustard seeds, black pepper, pickling spice and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.

In each hot jar, place dill weed, turmeric, onion, garlic, halved cayenne pepper and 1 small cucumber. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top of jar. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top of jar. (Keep mixture simmering while filling jars.) with small spatula, carefully remove any air bubbles between vegetables and jar. Close jars as manufacturer directs.

Place jars on rack in canner half full with boiling water, far enough apart so that water can circulate freely. Add additional boiling water if needed so that water level is 1 to 2 inches above tops of jars (do not pour water directly on jars) and boil gently 15 minutes. Cool at least 12 hours.