End-Of-Garden Pickles

• 1 c. sliced cucumbers
• 1 c. chopped sweet peppers
• 1 c. chopped cabbage
• 1 c. sliced onions
• 1 c. chopped green tomatoes
• 1 c. chopped carrots
• 1 c. cut green beans
• 1 c. chopped celery
• 1 Tbsp. celery seed
• 2 Tbsp. mustard seed
• 2 c. vinegar
• 2 c. sugar
• 2 Tbsp. turmeric

1. Soak cucumbers, peppers, cabbage, onions and tomatoes in salt water overnight (1/2 cup salt to 2 quarts water).
2. Drain in the morning.
3. Cook carrots and string beans, which have been cut into 1 inch pieces, in water until tender; drain well.
4. Mix soaked and cooked vegetables with remaining ingredients and boil for 10 minutes.
5. Place in sterilized jars and seal at once.
6. This is very colorful and delicious.

cucumbers, sweet peppers, cabbage, onions, green tomatoes, carrots, green beans, celery, celery, vinegar, sugar, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=279609 (may not work)