Heat up sugar, vinegar, tumeric, celery salt and mustard seed to a boil. Drain and rinse vegetables then pour hot mixture over them. Let this set for two more hours. Put everything into a deep pot and bring to a boil, turn heat down and simmer to five minutes. Pour hot mixture into sterilized jars. Put it in the water bath for 15 minutes.
I can't give the measurements out because a friend gave me this recipe and it's her's to publish. This yielded me three half pint jars, one jelly jar and one cup and a half jar.
That's it for now. There will be more as the veggies in my little garden ripen.