16 pickle cukes
8 carrots, peeled
8 onions
2 green peppers
1 qt. white vinegar
1/2 c. salt
4 c. sugar
1 tbsp. mustard seed

Grind all vegetables coarsely. Mix salt in mixed, ground vegetables and let stand 2 hours. Drain. Add vinegar, sugar, and mustard seed. Boil 25 minutes. Spoon into hot pint jars and seal.