2 medium sized cabbages. 36 green tomatoes. 24 cucumbers. 8 small green peppers. Salt. 3 1/2 pints (7 cups) vinegar. 1 teaspoonful white mustard seeds. 1 teaspoonful celery seeds. 1 teaspoonful turmeric. 1 teaspoonful powdered cinnamon. 4 lbs. (8 cups) brown sugar . 1/4 lb.(1 cup) seeded raisins.

Cut the cabbages into small pieces with a chopping knife; pare the tomatoes and cut each one in three pieces; divide the cucumbers into one-half inch pieces, remove the seeds from the peppers and chop them rather coarsely. Place them in separate platters, sprinkle over with salt and allow to stand over night.

In the morning scald each one separately in weak vinegar. The cabbage requires a longer time than the other vegetables. Drain well, put into a jar, and cover with the following dressing: Mix the turmeric and cinnamon in a saucepan with a little cold vinegar, then add the celery seeds, mustard seeds, sugar, and the three and one-half pints of vinegar. Boil all together for ten minutes, then pour over the pickles while hot and add the raisins.

Divide into pickle bottles or jars and cover.