2 med. heads cauliflower
2 med. green peppers
2 red sweet peppers
9 med. onions
2 1/2 c. white vinegar
1 1/2 c. water
1 1/2 c. sugar
3 tbsp. salt
1 tbsp. mustard seed
1 tbsp. celery seed
1/4 tsp. turmeric

Bread cauliflower into small pieces. Cook in small mount of unsalted boiling water for 5 minutes, drain. Wash peppers, cut in strips. Peel onions, cut in fourths. Combine remaining ingredients in saucepan, cover. Bring to a boil. Add vegetables; bring to a boil. Cook uncovered for 2 minutes. Pack hot in jars. Pour boiling vinegar solution over vegetables and seal. Makes 5 to 6 pints.