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Spanish Pickles

1 pound brown sugar
6 large onions
1/2 ounce turmeric
6 cucumbers
2 tablespoons white mustard seed
2 heads cabbage
1 tablespoon celery seed
1/2 peck green tomatoes
1 tablespoon cinnamon
1/2 peck ripe tomatoes
6 green peppers
2 quarts vinegar
6 red peppers

Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain.
Add remaining ingredients. Cook slowly until vegetables are tender.

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