Vegetable Pickles - cooking recipe

Ingredients

4 qt. sliced cucumbers
6 medium white and purple onions, sliced
2 green peppers, chopped
1 or 2 red sweet peppers
2 carrots, sliced thin
1 head cabbage
4 or 5 medium green tomatoes
1 head cauliflower
4 or 5 small squash
7 1/2 c. sugar
4 1/2 c. vinegar
2 tsp. turmeric
2 tsp. celery seed
2 1/2 Tbsp. mustard seed

Preparation

Add 1/2 cup salt over vegetables and cover with ice and ice water for 2 hours.
Drain well.
Bring other ingredients to a boil and add the vegetables.
Heat to a boil and pack in hot jars.
(Do not boil pickles.)