1 1/2 qts. cucumbers, cut into 1/2 in. slices
2 med. green peppers, seeded and cut into strips
2 med. red sweet peppers, seeded and cut into strips
1 1/2 cups sliced carrots
3 cups cauliflowerets
1 cup peeled, pickling onions or cut a regular onion into chunks
1 1/2 qts. long red, green, or yellow peppers
3 or 4 fresh jalapeno peppers or dried red pepper pods
1 1/2 cups canning salt
4 qts. water
1/4 cup sugar
2 tsp. prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Prepare cucumber, sweet green and red peppers, cauliflower, and onions. Dissolve 1 1/2 cups salt in the 4 qts. water and pour over the vegetables. Let stand for 1 hour. With rubber gloves remove seeds from hot peppers, cut into 1 1/2 inch pieces. Combine remaining ingredients and simmer 15 minutes. Drain veg. and pack into sterilized jars, except for the jalopena peppers, leaving 1/4 inch head space. Add a piece of jalapeno or dried pepper to each jar. Remove the garlic from the vinegar and pour over veggies. Leave 1/4 in head space, put on lids, and water bath in boiling water for 10 minutes.

I posted a picked hot pepper recipe last week for someone. You should find it if you go to search, if not let me know.

Also, if you like to make these kinds of things, Ball Blue Book is my bible for canning pickles,etc, The books can be purchased where Ball canning supplies are sold.