1 peck green tomatoes
4 green peppers
2 bunched celery
2 hot peppers
12 pickle cucumbers
1 c. salt
1/2 box celery seeds
Sugar
Allspice
1 head cabbage
2 sweet red peppers
1 bunch cauliflower
1 1/2 c. onion
1/8 lb. mixed pickling spices
1/2 box powdered mustard
Cider vinegar
Brown sugar
Cinnamon

Cut up tomatoes, peppers, celery, cabbage, cauliflower, and onion. Mix well with salt and cover overnight. In morning drain and wash well in a colander. Add the cucumbers, celery seeds, mustard, and pickling spices. Cover with cider vinegar and add sugars, allspice, and cinnamon to taste. Cook 1 hour until vegetables are soft and a bit crunchy. Can in jars. Makes about 60 jars. Keeps very well for a long time.