2 c. each of four vegetables: celery, carrots, green peppers, red peppers, cut into 1 1/2 inch sticks
2 c. cauliflowerets
2 c. peeled pearl onions
4 c. white vinegar
1 c. sugar
1 tsp. salt
1 tbsp. celery seeds
2 tsp. dry mustard
2 tsp. turmeric
2 cloves garlic, minced
1 sm. bay leaf

In a large saucepan, cook over variety of vegetables (except sliced onions, zucchini or cucumbers) individually in boiling water for 2 minutes. Remove with a slotted spoon and cool under cold water. Drain. Layer vegetables in 2 1/2 quart Store 'N' See container.

In separate saucepan combine vinegar, sugar, salt and spices. Bring to a boil. Pour over vegetables. Let cool. Cover and refrigerate at least 10 days before serving.