1 head cauliflower
3 green peppers
1 qt. pickling onions
1 c. sugar
3/4 c. flour
1/2 c. dry mustard
1 qt. sm. green tomatoes
24 (2 inch) cucumbers
2 1/2 c. green lima beans
1 tbsp. turmeric
7 c. vinegar
1 c. coarse salt

Break cauliflower into flowerets; combine with tomatoes cut in wedges, peppers cut in strips, cucumbers, onions and lima beans. Cover with 1 cup coarse salt and 4 cups water; let stand overnight. Drain; cover with boiling water; let stand 10 minutes. Drain. Add other ingredients; cook until thick. Add vegetables; cook until tender. Seal in hot, sterilized jars. Yield: 8 pints.