12 cucumbers
12 onions
12 sweet peppers
1 head cabbage
1/4 c. salt
2 pts. vinegar
1 pt. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. turmeric
4 c. sugar

Grind vegetables through food chopper; sprinkle with 1/4 cup salt and let drain overnight in food colander. Next day, make vinegar solution by combining vinegar, sugar, water, and spices. Heat to a boil. Drop vegetables into vinegar solution and let boil hard. Seal in sterilized jars. Makes about 8 pints.