2 lbs. green beans
2 lbs. yellow beans
1 qt. lima beans
2 lg. heads cauliflower
1 doz. peppers
12 lg. carrots
12 lg. onions
20 sm. pickles
1 qt. dried beans, cooked
1 qt. celery

Cut the fresh vegetables into small pieces. Cook each vegetable separate until soft (but not too soft or they may become mushy). Drain each vegetable. Prepare the syrup by using 3 cups of sugar to 1 quart of vinegar. Place the syrup, cooked vegetables pickles in large kettle. Bring to a boil; when mixture is completely heated (or to a boil), place in sterilized jars and seal. This will make about 12 pints.