1 peck cucumbers
1 peck green tomatoes
6 green peppers
3 red peppers
5 lb. onions
1 lg. bunch carrots, partially cooked and chopped
1 lg. head cabbage

Grind or chop in food processor. Salt (1/3 cup) and let set overnight. Drain and measure what juice you have. Discard juice.

PICKLING JUICE:

1 c. vinegar
2 tbsp. celery seed
1 c. water
1 c. sugar
1 tbsp. mustard seed

Pour over chopped vegetables and boil for 15 minutes. Pour into sterile jars and seal.