End-Of-The-Garden Pickles

6 cups distilled white vinegar
4 cups granulated sugar
1 1/2 cups water
3 tablespoons mixed pickling spice
2 tablespoons pickling salt
3 cups broccoli flowerets
3 cups cauliflower flowerets
3 cups carrot in 1" pieces
3 cups cubed unpeeled cucumber, abt 1"
3 cups zucchini chunks, abt 1"
2 cups red or green bell pepper in 1" squares
2 medium onions -- each cut 8 wedges

Wash jars, lids and bands in hot water. Cover lids with hot water according to package directions. Place jars in hot water in deep stock pot with a rack. Turn off heat and let jars stand in hot water about 10 minutes or until ready to fill.

In an 8- to 10-quart saucepot, combine vinegar, sugar, water, pickling spice and salt. Bring to a boil, stirring occasionally. Boil for 4 minutes. Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.

Immediately fill hot jars with hot vegetable mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.

Place jars in deep pot on rack. Cover and bring to boil. Process 15 minutes after water returns to boil.

This recipe yields 4 quarts.

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