Recipe: Mixed Pickles

Jill -- I think this is what you are looking for.

MIXED PICKLES

1-1/4 pounds 3 to 4 inch cucumbers, cut into 1 inch slices
2 cups 1-1/2 inch pared carrot slices (about 3 medium)
2 cups 1-1/2 inch celery slices (about 4 stalks)
2 cups peeled pickling onions
2 sweet red peppers, cut into wide strips
3 cups cauliflowerets (about 1 small head)
2 hot red peppers, seeded and cut into rings
1 cup canning salt
4 quarts water
2 cups sugar
1/4 cup mustard seed
2 tablespoons celery seed
6-1/2 cups vinegar

Dissolve salt in cold water. Pour over prepared vegetables. Let stand 12 to 18 hours in a cool place. Drain thoroughly. Add spices and sugar to gvinegar; boil 3 minutes. Add vegetables; simmer for 5 minuttes. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints,

NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from burning.

Hope this is what you are looking for.

If you want to try to locate another copy of the Ball Blue Book before next canning season, you might try writing to:

Alltrista Corporation
Consumer Products Company
Consumer Affairs Department
P.O. Box 2729
Muncie, Indiana 47307-0729

This is the company that publishes the book. I didn't see a phone number listed, but you could try calling information for Muncie. Happy Holidays!!