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 up
1 c. chopped celery
2 tbsp. mustard seed
1 tbsp. celery seed
2 c. cider vinegar
2 c. sugar
2 tbsp. turmeric

Use heaping cups of all ingredients. Combine cucumbers, peppers, cabbage, onion 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 and green beans until tender; drain well.

Mix all vegetables together with remaining ingredients. Boil 10 minutes. Pack into hot sterilized jars. Adjust caps. Process 10 minutes in boiling water bath. Makes about 4 pints.