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END OF GARDEN PICKLES 
1 c. summer squash
1 c. cauliflower
1 c. sliced sweet peppers
1 c. sliced hot banana peppers
1 c. sliced onion
1 c. chunked green tomatoes
1 c. sliced carrots
1 tbsp. celery seed
1 c. chopped celery
2 c. vinegar
2 c. sugar
2 tbsp. turmeric

Soak vegetables (except carrots) in salt water overnight (1/2 cup salt to 2 quarts water). Drain. Cook carrots in boiling water until tender, drain. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in sterilized jars. Seal at once. Process in boiling water bath 5 minutes.
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