4 med. green tomatoes, cored and minced but not peeled
4 med. sweet green peppers, cored, seed, and minced
2 med. sweet red peppers, cored, seeded, and minced
2 lg. onion, peeled and minced
1 sm. cabbage, shredded fine
1 med. cauliflower, break into flowerettes or use 3 c. cut green beans
2 qts. cold water, mixed with 1/2 c. pickling salt
3 c. white vinegar
2 c. sugar
1 tbsp. celery seeds
1 tbsp. mustard seeds
1 tsp. powdered mustard
1 tsp. turmeric
1 tsp. allspice

Mix all vegetables with brine; cover and let stand 1 hour. Meanwhile, wash and sterilize 4 (1 pint) jars and closures. Stand them on a baking sheet and keep hot in a 250 degree oven until needed. Drain vegetables well and set aside. Mix vinegar with remaining ingredients in a very large enamel or stainless steel kettle and simmer, uncovered, 15 minutes. Add vegetables and simmer, uncovered, 10 minutes. Ladle boiling hot into jars, filling to 1/8 inch of tops. Wipe rims and seal. Cool, check seals, label, and store in a cool, dark, dry place 1 month before serving.