2C chopped cabbage

2 c chopped green pepper

1 c chopped sweet red pepper

4 c chopped cucumber

2 c chopped onion

4 c chopped ripe tomatoes

1/2 c pickling salt

4 c sugar

2 tsp dry mustard

1/4 tsp turmeric

1 tsp paprika

6 cups vinegar.

 Mix prepared vegetables together in large crock or enamel container.

Sprinkle with sale, let stand overnight.  drain well; press out all

liquid.  Place in preserving kettle, add sugar, spices and vinegar.

Cook over med. heat 1 hour or until thick; stir occasionally.  Yield 10