1 c. salt
4 qts. water
1 qt. (8 to 10) cucumbers, cut into 1/2 inch slices
2 c. peeled carrots, sliced 1/2 inch
2 c. celery sticks, diced
2 sweet green or red peppers cut into wide strips
1 sm. cauliflower, broken into flowerets
2 c. (about 20) pearl onions, peeled1 tbsp. mixed pickling spice
1 tbsp. curry powder
1 dried hot red pepper
2 c. sugar
6 1/2 c. distilled vinegar
8 to 10 green tomatoes, diced

Dissolve salt in the water and pour over the prepared vegetables in a bowl. Mix well. Cover and let stand in cool place for 12 to 18 hours. Drain thoroughly.

Tie pickled spice in cheesecloth bag. Place in large kettle or Dutch oven with curry powder, dried hot peppers, sugar and vinegar. Mix well.

Bring to a boil for 3 minutes. Add vegetables bring to a boil again. Remove spice bag.

Pack boiling hot pickles in hot jars, leaving 1/8 inch headspace (if not enough liquid) bring small amount of vinegar and sugar to boil and use to cover vegetables.

Adjust jar caps and place jars in boiling water bath for 15 minutes. Remove from water and cover jars with a cloth until cool. Store in cool dark place. Let stand several weeks before serving.