Instructions: Place vegetables in a large bowl. In another large bowl, dissolve salt In water. Pour over vegetables. Cover and let stand 8 hours in a cool place or refrigerate overnight. Thoroughly wash and scald 3 wide-mouth (1 quart) jars. Keep hot until needed. Prepare lids as manufacturer directs. Drain vegetables, rinse and thoroughly drain again. Tie mustard and celery seeds and red pepper into cheesecloth. In a medium-size saucepan, bring spice bag, sugar and vinegar to a boil.

Reduce heat. Simmer 15 minutes, stirring occasionally. Using long tweezers, pack vegetables tightly into each hot jar in this order: 3 rows of carrots; 1 (3l inch) layer of broccoli flowerets; 1 layer of overlapping bell pepper strips; 1 layer of sliced onions; and 2 layers of cucumber slices. Fill jar with cauliflower pieces, leaving 1/2-inch headspace.

Discard spice bag. Pour simmering-hot syrup over vegetables, leaving 1/ inch headspace. Remove air bubbles by running a table knife inside edge of jar. Wipe jar rims; seal with hot lids and screw bands.

Process 20 minutes in a boiling waer bath, or for a quick version, vegetables cn be mixed together, rather than layered, and processed in 6, 1 pint, jars for 15 minutes.

Makes 3 quarts.

Fair judges pronounced Janice whites colorful layered pickled vegetables best of show and awarded her a sweepstakes ribbon.

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