1 qt. sm. cucumbers
2 c. pickling onion
2 c. sm. pieces of cauliflower
2 c. carrots cut in 3/4 inch circles
2 c. string beans
1/4 c. coarse salt
1 qt. water
1/3 c. white mustard seed
1 1/2 c. sugar
1 1/2 qt. vinegar

Cover vegetables with a brine made from salt and water. Let stand overnight. Drain, cover vegetables with clear water and let stand for 2 hours. Drain, cover with mixture of sugar, and vinegar and let stand overnight.

Drain off vinegar and heat it to simmering. Add vegetables and simmer 15 minutes. Pack in hot jars, adjust lids. Process 10 minutes in boiling water canner.