1 lg. bunch celery, cut
2 heads cauliflower
3 lb. carrots
3 red peppers
3 green peppers
1 dozen sm. pickling onions (or 4 others, cut in pieces)
1 qt. fresh lima beans

Cook all vegetables. Separate and drain except save the celery water to add to brine. Mix all together and add 1 quart sweet pickles. Mix 2 cups sugar, 3 cups vinegar and 3 cups celery water. Put 3 tablespoons mixed pickling spice and 2 tablespoons celery seed. Tie in cloth bag and put in brine. Heat to boiling, add vegetables, boil 10 minutes. Put in jars and seal. Discard spice bag.