Mixed Sweet Pickles

2 Medium Heads Cauliflower	2 Cups Sugar
2 Sweet Red Peppers,	1/2 Cup Light Corn Syrup
-Cut Into Strips	1 Tablespoon Mustard Seed
2 Sweet Green Peppers,	1 Tablespoon Celery Seed
-Cut Into Strips	1 Teaspoon Whole Cloves
1 Quart Onions, Cut Into Wedges	1/4 Teaspoon Turmeric
1 Quart White Vinegar	2 Tablespoons Salt, Non-Iodized

Break cauliflower into flowerets; 2 quarts will be needed. Cook in small amount of unsalted water for 5 minutes; drain. Combine remaining ingredients and bring to a boil. Add cauliflower; simmer 2 minutes. Pack in 6 hot, sterilized pint jars to within 1/2-inch of top seal.

Note: Recipe can be halved and stored, covered, in refrigerator. Use within 2-3 weeks.

Recipe - Jean Hansen

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