1 lb. zucchini, cut into 1/4 inch slices
1 lb. tender green beans, ends removed
1/2 lb. carrots, cut into slices (about 3 med.)
3/4 lb. sm. pickling onions, peeled & left whole
1 lg. sweet green pepper, cut in 1/2 inch strips
1 lg. sweet red pepper, cut into 1/2 inch strips
3 c. cider vinegar
1 c. brown sugar
1 c. sugar
2 tbsp. dry mustard
3 tbsp. mustard seed
1 1/2 tbsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 lg. sweet yellow pepper, cut in 1/2 inch strips

Combine vinegar, sugars, spices and salt in large sauce pot. Bring to a boil, then add prepared vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack into hot sterile jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 25 minutes in boiling water bath. Yield: about 5 pints.