End-Of-Garden Pickles - cooking recipe

Ingredients

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

Preparation

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