Crisp Mixed Pickles

Directions

1. 1
   Cut cucumbers in 2-inch long thin sticks.
2. 2
   Cover with a brine of 1 cup salt to 2 cups water.
3. 3
   Let stand overnight.
4. 4
   Rinse and drain.
5. 5
   Pare carrots, cut in sticks like cucumbers.
6. 6
   Cook in a small amount of boiling salt water for 5 minutes.
7. 7
   Remove seeds from peppers and cut into sticks.
8. 8
   Combine remaining ingredients; pour over vegetables.
9. 9
   Heat just to boiling point.
10. 10
    Seal in hot, sterile jars.
11. 11
    Makes 8 pints.