Ingredients
6 cups sugar6 cups white vinegar1/4 cup celery seed1/4 cup mustard seed2 tablespoons canning salt10 medium carrots, halved lengthwise and cut into 2-inch pieces3 medium cucumbers, sliced3 medium sweet red peppers, cut into 1-inch pieces2 large onions, halved and sliced1 bunch green onions, cut into 2-inch pieces
Preparation
In a Dutch oven, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Meanwhile, place the remaining ingredients in a large bowl.
Pour hot liquid over vegetables; cool. Transfer to jars, if desired; cover tightly. Refrigerate for 6-8 hours before serving. Store in the refrigerator for up to 1 month.
