2 qt. ground cucumbers
1 qt. onions
1 head cauliflower
3 red peppers, ground
2 green peppers
6 lg. carrots

Sprinkle with salt and let stand 3 hours (drain). 5 c. sugar 2/3 c. flour 3 tbsp. turmeric 3 tsp. mustard seed 3 tsp. celery seed

Heat vinegar mixture in large pot. Use small amounts of the vinegar to flour to make a paste (reserve). Boil vegetables together (medium heat) for 20 minutes. Add flour and vinegar paste. Cook 10 minutes longer. Pour in hot jars and seal. Makes 12 pints.