MIXED PICKLES

MIXED PICKLES
MAKES 8 CUPS

4 medium-size cucumbers
2 medium-size carrots
2 medium-size sweet green peppers
2 medium-size sweet red peppers
2 cups sugar
1 1/2 cups vinegar
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 teaspoon salt
1/2 teaspoon curcuma

BRINE
1/2 cup pickling salt
4 cups water

Hot sterilized jars

Rinse, but do not peel cucumbers; cut cucumbers into 2 x 1/2-inch sticks [7 cups]. Transfer cucumber sticks into a glass bowl; cover cucumber sticks with brine [pickling salt-water mixture]. Leave to rest overnight; drain and rinse. Cut peeled carrots and seeded red and green peppers, into 1/2-inch sticks. Boil carrots into a little boiling salted water for 5 minutes; drain. Into a large casserole, mix together sugar, vinegar, celery seeds, mustard seeds, salt and curcuma. Heat, stirring, until sugar is completely dissolved. Add rinsed cucumber sticks, drained carrot sticks, red and green peppers sticks; bring to a boil. Pour into hot, sterilized jars. Seal jars.