Giardiniera

4 cups white vinegar
2 cups granulated sugar
1 cup water
1 tablespoon pickling salt
1 teaspoon turmeric
4 cups sliced carrots, cut 1/4-inch thick
4 cups cauliflower florets
2 cups red and green bell peppers, cut in 1-inch pieces
2 cups celery, sliced 1/4-inch thick
1 medium onion, sliced 1/4-inch thick

In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric. Bring to a boil, stirring occasionally. Boil for 4 minutes. Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes. Immediately fill hot quart or pint jars with mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jar and screw bands on firmly but not to tight (about finger tip tight) Process quarts or pints in boiling water canner for 15 minutes.