2 c. tiny cucumbers
2 c. lg. ones cut in sm. pieces
2 c. button onions
2 c. green tomatoes
3 c. cauliflower
A little red pepper (sweet), for color
1 c. carrots, partially cooked
1 c. shell beans, partially cooked (I use cranberry beans)

Cut in small pieces and soak overnight in brine made of 1/2 cup salt and 2 quarts water. In the morning, bring to a boil and drain.

Make a dressing of:

2 c. sugar
3 tsp. dry mustard
2 tsp. turmeric
1 c. vinegar
1 c. water (unless vinegar is very weak)

Mix dry ingredients together. Then mix in vinegar and water. Cook until thick, stirring all the time or it will burn. When paste has thickened, stir in the pickles and heat. Pour into canning jars and seal.

Process in a boiling water bath for 10 minutes.