makes four 500 ml jars
2 C firm pickling cucumbers, diced
1 1/2 C red pepper, diced
1 1/2 C green cabbage, diced
1 1/2 C sweet onion, diced
1 1/2 C green tomatoes, diced
1 1/2 C carrots, diced and blanched
1 C green beans, diced and blanched
9 C water
1 C kosher salt
2 C white vinegar
1 C cider vinegar
2 1/2 C sugar
3 tbsp mustard seeds
2 tbsp celery seeds
1 tbsp tumeric
1. Combine all of the vegetables except carrots and beans in a large bowl. Add 8 cups of the water and the salt. Mix, cover and let sit overnight in the fridge.
2. The next day rinse and drain the vegetables.
3. Combine remaining 1 cup of water, vinegars and spices in a large pot. Bring to a boil. Add all of the vegetables including carrots and beans. Simmer for 45 minutes.
4. Ladle into sterilized mason jars leaving 1/2-inch headspace. Process in boiling water for 15 minutes.