1 c. cucumbers
1 c. corn
1 c. sliced onion
1 c. chopped carrots
2 tbsp. mustard seed
2 c. vinegar
2 tbsp. turmeric
1 c. sweet pepper, chopped
1 c. chopped cabbage
1 c. chopped green tomatoes
1 c. green beans
1 c. chopped celery
2 c. sugar

Soak cucumbers, cabbage, onions, pepper, and tomatoes in salt water overnight, using 1/2 cup salt to 2 quarts water. Drain well. Cook carrots and green beans in boiling water for 10 minutes. Drain well. Combine soaked and cooked vegetables with remaining ingredients. Bring to a boil and cook for 10 minutes. Pack in jars and seal.