2 lg. carrots
 1 medium cucumber
 1/2 lg. bell pepper
 2 medium onions
 1/4 c. white vinegar
 2 tbsp. prepared mustard
 1 tbsp. salt
 1/2 tsp. each celery seed, ground ginger
 2 c. sugar
 1 3/4 oz. box powdered fruit pectin
 
 Put carrots through food grinder, using medium blade, or finely
 chop to measure 1 cup.  Peel and seed cucumber and finely chop or
 grind.  Drain well, pressing out liquid to measure 1/2 cup.  Finely
 chop green pepper; drain well to measure 1/2 cup.  Finely chop
 onions; drain well to measure 1/2 cup.  Combine vegetables in 6-8
 quart sauce pot.  Add vinegar, mustard, and seasonings.  Measure
 sugar and set aside.  Thoroughly mix fruit pectin into vegetables in
 pot.  Place over high heat and stir until mixture comes to a full
 boil. Immediately add all sugar and stir.  Bring to a full rolling
 boil and boil hard 1 minute, stirring constantly.  Remove from heat
 and skim off foam with metal spoon.  Ladle quickly into hot
 sterilized jars, filling to within 1/8 inch of tops.  Wipe jar rims
 and threads.  Cover with sterilized two piece lids.  Screw bands
 tightly.  Invert jars for 5 minutes, then turn upright.  After 1
 hour, check seals.
 
 Makes: 4 (1/2 pint) jars.