1 qt. chopped red and green peppers
1 qt. sliced carrots
1 qt. sliced onions
1 qt. sliced red or green tomatoes
8 c. vinegar
8 tsp. mustard seed
2 tsp. celery seed
1 qt. sliced cucumbers
1 qt. chopped cabbage
1 qt. green string beans, cut up
1 head cauliflower, broken into pieces
8 c. sugar
4 tsp. turmeric

Soak cucumbers, cauliflower, tomatoes, and cabbage overnight in 1/2 cup salt to 2 quarts of water. Cook carrots and beans in boiling water until tender do not over cook. Mix together, drained and soaked and cooked vegetables and boil 10 minutes in combined vinegar sugar and spices mixture. Seal in sterile jars. Makes 10 pints.