2 qts. green tomatoes
12 sm. cucumbers
4 green peppers
1 sm. head cabbage
1 qt. string beans
1 c. salt
1 gal. vinegar
1 tbsp. celery seed
6 onions
1 tbsp. mustard
1 tbsp. allspice
1 tbsp. pepper
1 tbsp. cloves

Chop tomatoes, cucumbers, peppers, cabbage, onion and string beans (cauliflower). Let it stand covered overnight.

Place alternate layers of salt using 1 cup salt, reserving enough salt for top layer. Let stand 12 hours, then drain. To 1 gallon vinegar add 1 tbsp. each of spices (5 spices). Heat to boiling point. Add vegetables and cook until tender. Pack in jars; seal.