Pickled Mixed Vegetables - Linda Jackson

Vegetable Mixture:
4 c sliced zucchini or green beans
6 c sliced yellow squash
2 c carrots, peeled and cut diagonally
4 c diced bell peppers
3 c thinly sliced onions
2 c salt

Pickling Liquid:
1/2 tsp salt
2 c white sugar
4 c water
4 c rice vinegar
2 Tbsp mustard seed
2 Tbsp celery seed
2 tsp turmeric

Wash vegetables. Cut squash 1/2" thick, carrots 1/4" thick, peppers 1" cubes or long strips. Cover with water and sprinkle with 2 c salt. Let sit for 2 hours, drain and rinse. Bring pickling liquid to a rolling boil, add vegetables and cook for 2 minutes. Pack vegetables into hot jars and fill with the hot pickling liquid, leaving 1/2" space at top. Release air bubbles by poking a knife into the jar and moving it up and down. Clean the rim of the jar and seal with a lid and ring. Process for 10 min. Store in a cool place away from sunlight.