2 cups each (cut in cubes or sticks) :

Celery
Carrots
Green peppers
Red pepper

2 cups:

Cauliflower
Pearl onions

In a saucepan cook each separately (except onion, zucchini) in boiling water for 2 minutes. Cool under cold water.

Combine in saucepan: 4 cups white vinegar, 1 cup sugar, 1 teaspoon salt, 1 tablespoon celery seed, 2 teaspoons dry mustard, 2 teaspoons turmeric, 2 cloves garlic, 1 small bay leaf. Bring to a boil, pour over vegetables. Let cool. Cover and refrigerate at least 2 days before serving.