2 qt. onions, chopped
2 qt. green bell peppers, chopped
2 qt. green tomatoes, chopped
2 qt. cabbage, chopped
2 c. chopped jalapeno peppers (be sure to remove seeds and wear gloves when preparing - if hot not desired use only 1 c.)
1 c. salt

Mix all these ingredients together and let stand for 1 1/2 hours. Then boil 10 minutes in this sauce.

SAUCE:

2 qt. white vinegar
2 c. sugar
2 c. flour
12 tbsp. dry mustard
2 tbsp. turmeric

Mix sugar and flour together; add to vinegar. Add mustard and turmeric. Let boil and thicken. Pour sauce over vegetables. Cook until mixture is fairly thick, stirring to keep from sticking. Put into sterile jars and seal.

A very old Mississippi recipe furnished by Susanne Shepherd of Houston, Texas.