Categories: Pickles, Spanish 
      Yield: 6 servings 
  
      1 lb Brown sugar                         6 lg Onions 
    1/2 oz Turmeric                            6    Cucumbers 
      2 tb White mustard seed                  2    Heads cabbage 
      1 tb Celery seed                       1/2    Peck green tomatoes 
      1 tb Cinnamon                          1/2    Peck ripe tomatoes 
      6    Green peppers                       2 qt Vinegar 
      6    Red peppers                     
  
  Chop all vegetables.  Sprinkle with salt.  Let stand overnight. Drain. Add 
  remaining ingredients.  Cook slowly until vegetables are tender. Mrs. S.M. 
  Hale, Salem, OR.