2 qts. green tomatoes
1 sm. head cabbage
3 sweet green peppers
3 sweet red peppers
1 lg. cucumber
3 lg. onions
1 qt. red tomatoes
6 c. sliced celery
2 c. sliced carrots
1 med. head cauliflower
1/2 c. salt
1 1/2 c. vinegar
1 1/2 c. water
4 c. sugar
1 tsp. dry mustard

Chop vegetables coarsely and stir in salt. Let stand overnight. In morning drain and discard liquid. Add vinegar, water, sugar and mustard. Bring to boil and simmer 1 hour or until liquid is clear.

Pack into hot jars, adjust lids at once. Process in boiling water bath 5 minutes for pints and 10 minutes for quarts. Remove jars and complete seals. Makes 14 pints.