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


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.