2 c. green tomatoes
2 c. cucumbers
2 red peppers
2 c. onions
2 c. green pepper
(Zucchini may also be used)

Cube and soak overnight in 1 quart cold water and 1 cup canning salt.

Cook separately until tender:

2 c. celery

Make syrup of:

3 c. sugar
3 tbsp. mustard seed

Add green vegetables and boil until tender. Add celery and carrots and finally:

1 can lima beans, drained

Cook only until heated through, then transfer to jars leaving 1/2-inch headspace. Be careful not to overcook as the vegetables will become mushy.

(Green beans, yellow beans or peas can be used in the soaking.) Process in a boiling water bath canner for 10 minutes pints, 15 minutes quarts.