Title: Spanish pickles
 Categories: Pickles, Spanish
      Yield: 6 Servings
 
      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.