Title: Spanish Pickles
Categories: Pickle 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.

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