Spices: 2 tsp. mustard seed 2 tsp. whole cloves 1 tsp. cinnamon (I use 2 sticks)

Sprinkle 1 scant (3/4 cup) salt over ground vegetables and let stand overnight. Drain and add 8 cups sugar and 3 pints vinegar. Put the spices in a cloth bag and boil the spices and vegetables for 1/2 hour. Put immediately into jars and seal.