1 c. cucumbers, unpeeled and sliced
1 c. chopped white cabbage
1 c. green tomatoes, unpeeled, chopped
1 c. cut green beans
1 c. chopped celery
1 tbsp. celery seed
2 c. cider vinegar
2 tbsp. ground turmeric
1 c. sweet peppers, chopped
1 c. yellow onion, sliced
1 c. lima beans
1 c. sliced carrots
Salt and water
2 tsp. mustard seed
2 c. sugar

Mix enough salt and water to cover all chopped vegetables, using 1/4 cup salt to each quart of water. Soak cucumbers, peppers, cabbage, onions, and tomatoes overnight. Cook lima beans, green beans, carrots and celery just until barely tender. Drain all vegetables well; mix soaked and cooked vegetables together with all the other ingredients. Add 2 cups of water and bring to boil. Lower heat and simmer gently for 10 minutes. Put in hot sterilized jars and seal immediately.