1 qt. young, tiny cucumbers
2 qt. tender string beans, halved
2 heads cauliflower, cut into small pieces or 2 heads white cabbage
2 qt. young small onions
3 qt. green tomatoes, chopped coarsely
1 oz. turmeric
6 chopped red peppers
4 tbsp. mustard seed
2 tbsp. celery seed
2 tbsp. whole allspice
2 tbsp. whole cloves
1 1/2 c. sugar
2/3 c. ground mixed mustard

Place in stone jar. Mix together. Sprinkle sparingly with salt. Let stand 24 hours. Drain off brine. Place mixture in cooking pot. Sprinkle with turmeric, red peppers, mustard seed, celery seed, allspice, cloves, sugar and ground mixed mustard. Pour enough vinegar to cover vegetables. Cover tightly. Cover over medium heat, stirring often. When vegetables are tender, remove and pack in sterile jars.