In a large bowl, combine the first 6 ingredients.
Cover and refrigerate overnight.
Drain vegetable mixture.
Rinse in cold water and drain again.
Place vegetables in a Dutch oven.
Add both sugars, vinegar, celery seed, tumeric, and mustard.
Bring to a boil.
Simmer, uncovered, for 15 to 20 minutes or until liquid is clear.
Remove from the heat.
Spoon into containers.
Cover and refrigerate for up to 3 weeks.
*This recipe makes about 4 quarts.*
**This recipe makes a great gift.**