HOT CARROTS

2 1/2 Cup of white vinegar
1 Cup of sugar
1/2 Cup of water
3 tabl. canning salt
1 tabl. mustard seed
1 tabl. celery seed
1/4 tsp turmeric
40 pearl onions,
 24 jalapenos,
4 bags of baby carrots,
2 heads of cauliflower

Combine vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric.
40 pearl onions, 24 jalapenos, 4 bags of baby carrots, 2 heads of cauliflower.
For preparation of the jalapenos make sure you use gloves. ( if desired 3 Santa Fe peppers, cut)
Peel onions, cut jalapenos, and cauliflower into bite sized pieces. Cook veggies in  vinegar mixture, bring to a boil and cook for 5 min.
Pack veggies into sterile jars fill with mixture in jars leaving 1/2-inch head space.
Recommended process time for boiling water canner.
Half pints or pints: Makes about 18 pints.
altitudes of 0-1,000 ft. =15 min
altitudes of 1,000-6,000 ft. =20 min
altitudes above 6,000 ft =25