1 sm. head cabbage
3 med. green peppers
3 med. red peppers
4 lg. carrots
1 qt. green beans
2 lg. onions
6 med. cucumbers
8-10 green tomatoes

Grind all vegetables on fine blade of food processor. Cook beans and carrots about 20 minutes before adding to other vegetables. Let all vegetables stand overnight in a salt water solution of 2 quarts water and 3 tablespoons of salt.

Next day, drain off salt water. Add 3 cups brown sugar and 1 cup white sugar, 3 cups vinegar, 3 teaspoons mustard seed, 2 tablespoons celery seed and 2 tablespoons turmeric. Cook about 30 minutes or until vegetables are tender. Seal in pint jars. Makes about 8 pints. This is very delicious.