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.