1 hundred sm. pickles
1 qt. sm. onions
1 qt. string beans
1 qt. green tomatoes
3 heads cauliflower

Salt 24 hours in separate jars, drain about a cup. Boil beans until tender in water with a little vinegar added. Boil cauliflower in water with one cup of a milk scald onions. Put 5 cups of vinegar, 2 cups of water and 4 cups of brown sugar into kettle large enough to hold all vegetables. Chop 4 green peppers and a root of horseradish first into vinegar. Fill about 3 or 4 small pieces of muslin with mixed spice; add to vinegar. Take 1 1/2 cups flour, 3 tablespoons ground mustard, 1 ounce turmeric. Mix with cold vinegar and add to vinegar heating; stir carefully to secure a smooth paste. When boiling add all vegetables. Celery and mustard seeds, handful of each. Let come to a boil and bottle. This makes about 4 quarts.

About 1 cups of French's mustard can be substituted for tablespoons of the other kind.