1 qt. onions
1 heaped qt. cucumbers
2 lg. cauliflower
2 green peppers
1 red sweet pepper

Chop coarse. (Cook cauliflower separately in little flowerets, just until soft in water and 1/4 cup canning salt.) Cook rest of vegetables until soft with 3/4 cup canning salt. Drain and rinse in cold water.

MUSTARD SAUCE:

4 c. sugar
1 1/4 c. flour
4 tbsp. mustard
2/3 scant tbsp. turmeric
2 2/3 c. water
2 2/3 c. vinegar

Cook until thick, stirring constantly. Add vegetables. Put in hot, sterilized jars and seal.