1 quart each, cut up:

Cauliflower
Celery
Cucumb er
Peppers
Green beans
Green tomatoes
Carrots
Peas
Mushrooms
Onions
Green and-or ripe pitted olives

Also will need:

2 (12 oz.) cans tomato paste
3 (6 1/2 oz.) cans tuna
1 tsp. whole cloves, tied in cheese cloth
1/2 c. chopped parsley
4 tbsp. sugar
1 tbsp. flour
1 qt. oil
3 c. white vinegar

In mixture of 1 cup pickling salt and 1 gallon water, brine all vegetables EXCEPT peas, mushrooms, onions and olives overnight. Next morning, boil vinegar, oil, sugar and flour for 20 minutes. Add drained vegetables and boil 10 minutes. Add all other ingredients and boil 3 minutes. Remove cloves.

Pour into hot quart canning jars, adjust caps and process in pressure canner for 10 minutes at 10 pounds.

Makes 7 quarts.

Serve with crackers.