4 qts. cucumbers, peeled and cubed
3 red sweet peppers
3 green sweet peppers
3 green hot peppers
12 med. onions
1 gal. carrots, yellow squash and cauliflower
1 c. salt
1 qt. apple cider vinegar
5 c. sugar
2 tsp. turmeric
2 tsp. dry mustard

Wash and cube vegetables and place in large bowl. Cover with water and 1 cup salt. Let soak 3 hours. Place vinegar, sugar and spices in large enamel pot. Bring to rolling boil. Place vegetables in hot jars and add boiling liquid to cover vegetables. Seal with lids and turn upside down until cool.