GROUP #1:
2 c. green tomatoes
2 c. green bell peppers
2 c. cucumbers, seeded
2 c. onions

All Group #1 chopped fairly small. Soak all ingredients overnight in 8 to 10 cups water. Mix water with 3/4 cup salt.

GROUP #2:
2 c. diced carrots
2 c. green beans, chopped
2 c. celery, chopped small
2 c. cabbage, shredded

Next day cook group 2 vegetables in boiling water until tender but not soft. Carrots and beans will require more cooking time than cabbage and celery.

GROUP #3:
4 tbsp. mustard seed
2 tbsp. celery seed
4 tbsp. turmeric
4 c. vinegar
3 to 4 c. sugar
8 sterilized pint jars

Drain Group 1 items and place in a large pot. Drain and add the group 2 items. Then add group 3 (spices). Mix everything well, bring to a boil and cook for 12 to 15 minutes. Fill and seal jars.