1 quart cucumbers
1 quart corn
1 quart string (green and yellow mixed) beans
1 quart lima beans
1 quart cauliflower
1 pint celery
1 pint green bell peppers
1 pint red bell peppers
1 cup small onions
2 tablespoons dry mustard
2 cups granulated sugar
1 quart vinegar or apple cider vinegar
Chop vegetables in varying sizes and cook until just tender (DO NOT OVERCOOK). Do this by cooking all the vegetables separately, then mixing them together.
Combine sugar, vinegar and dry mustard in large pot, and bring to boiling.
Add vegetables, and bring to a boil again.
Remove from heat, place into jars and seal.