|End of the Garden Pickle (Mennonite)|
Slice cucumbers. Chop cabbage, tomatoes and peppers. Soak overnight in salt water, using 1/2 cup salt to 2 quarts water. In the morning, cut string beans and chop carrots and celery. Cook until tender, but not soft. Drain vegetables which soaked overnight and combine with cooked vegetables. Combine vinegar, sugar and spices and bring to a boil. Add vegetables and simmer together for 10 minutes. Pack into jars and seal.
From:Mennonite Community Cookbook at Amazon.Com
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