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End of the Garden Pickles

1 cup cucumbers
1 cup small pickling onions
1 cup chopped carrots
1 cup chopped celery
2 cups sugar
1 tablespoon celery seed
1 cup chopped cabbage
1 cup cauliflower
1 cup string beans cut
2 cups vinegar
1 tablespoon turmeric
2 tablespoons mustard seed
Soak vegetables in 2 quarts water and 1/2 cup salt for several hours.  Boil until tender. Drain, add vinegar, sugar, and turmeric.  Tie celery seed and mustard seed in a cheese cloth sack, add to vinegar mixture.  Cook 10 minutes.  Put in bottles, cold pack 10 minutes.

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