Ingredients
| 2 Quart | green tomatoes |
| 1 Quart | onions |
| 1 Quart | celery |
| 1 Quart | cabbage |
| 1 Quart | cauliflower |
| 1 Quart | cucumber |
| 1 Quart | green beans |
| 1 Pint | green or red peppers (or a combination of both) |
| 9 Teaspoon | salt |
| 2 Quart | vinegar |
| 8 Cup | sugar |
| 9 Teaspoon | mixed spices |
| 2 Teaspoon | turmeric powder |
| canning supplies |
Instructions
Chop vegetables into chunks and place in a large pan. Add salt and let stand for 2 hours, then drain. Add vinegar, sugar, spices and turmeric powder and bring to a boil. Put in hot sterilized jars, add canning flats. These will seal and can be stored in the refrigerator for up to 3 months.
