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• 12 medium cucumbers
• 6 green tomatoes
• 2 ripe tomatoes
• 2 green bell peppers
• 2 red bell peppers
• 2 medium onions
• 1/4 cup pickling salt
• 4 cups applie cider vinegar
• 1 cup water
• 4 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 2 tablespoons white mustard seeds

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight.

Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again.

Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly.

Turn into hot jars and seal. Makes 8 pints.

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