1 c. sliced cucumbers
1 c. chopped sweet peppers
1 c. chopped cabbage
1 c. sliced onions
1 c. chopped green tomatoes
1 c. chopped carrots
1 c. green beans, cut in 1 inch pieces
1 c. chopped celery
1 tsp. mustard seed
1 tsp. celery seed
2 c. cider vinegar
2 c. sugar
2 tsp. turmeric

Combine cucumbers, peppers, cabbage, onions and tomatoes in large container. Soak in salt brine, 1/2 cup salt to 2 quarts cold water, overnight. Drain well.

Combine and cook carrots, green beans until tender; drain. Mix all vegetables with remaining ingredients. Boil 10 minutes. Pack into hot sterilized jars. Adjust caps. Process 10 minutes in boiling water bath. 6 pints.