Use any cooked vegetables you want pickled, like onions, peppers, carrots, cucumbers (don't need to be cooked), cauliflower, cabbage.

Mix 2 tablespoons celery seed, 4 tablespoons mustard seed, 4 cups vinegar, 4 cups sugar, and 2 tablespoons turmeric. Boil together and pour over vegetables in jars. Cold pack. Makes 5 quarts.