1/4 peck (2 qts.) green beans
1 lg. head cauliflower, separated in flowerets
3 c. lima beans
3 c. whole kernel corn
1 qt. onions, chopped
1/4 peck (2 quarts) green tomatoes, chopped
5 green peppers, chopped
3 qts. cider vinegar
4 c. sugar
1/2 c. salt
2 tbsp. celery seed
2 tbsp. yellow mustard seed
2 tbsp. dry mustard
1 tbsp. turmeric

Cut the beans into 1/2 inch pieces. Cook green beans, cauliflowerettes, lima beans and corn separately in boiling water until just tender; drain. Mix the onions, peppers, and the tomatoes with the cooked vegetables in a large heavy kettle. Bring the vinegar to boiling and stir in a mixture of the sugar, salt, celery seed, mustard seed, dry mustard, and turmeric. Pour vinegar mixture over vegetables, bring to a boil and cook 20 to 25 minutes or until thoroughly heated, stirring occasionally; pour into sterilized jars and seal.