Spanish Pickles

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.