Spanish Pickles

         Yield: 6 Servings
Categories: Pickles, Spanish

1 lb Brown sugar 1/2 oz Turmeric 2 tb White mustard seed 1 tb Celery seed 1 tb Cinnamon 6 Green peppers 6 Red peppers 6 lg Onions 6 Cucumbers 2 Heads cabbage 1/2 Peck green tomatoes 1/2 Peck ripe tomatoes 2 qt Vinegar 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.