Yields: about 5 pints
1 lb. zucchini cut into 3/4 inch slices
1 pound green beans
1/2 pound carrots cut into 1/4 inch slices (about 3 medium)
1/2 pound pearl onions peeled
2 large sweet green peppers, cut into 1/2 inch strips
1 large sweet red pepper cut into 1/2 inch strips
1 c. brown sugar
1 c. sugar
2 T. dry mustard
2 T. mustard seed
1 1/2 T. salt
1 tsp. cinnamon
1 tsp. ginger
3 c. cider vinegar
Mix all of the vegetable and set aside.
Combine sugars, spices and vinegar in a large saucepan; bring the mixture to a boil.
Add the vegetables and return to a boil.
Reduce the heat and simmer for 15 minutes.
Pack hot pickles and liquid into hot jars, leaving 1/4 inch head space. Remove air bubbles.
Put the two piece caps on the jars
Process 15 minutes in a boiling water bath canner.
If you have never done any canning this is a good link for information