2 qt. peeled chopped cucumbers
1 qt. diced green tomatoes
2 chopped green pepper
2 red peppers, chopped
1 or 2 heads cauliflower, depending on size
1 qt. chopped onion
1 bunch diced celery

Cook in weak salt water until tender. Drain water off. Add 1 1/2 quart of vinegar, 1 quart sugar, 1 cup flour, 2 tablespoons mustard, 1 teaspoon turmeric. Make into a paste. Pour over the vegetables and cook until thickened. Watch and do not let them stick and burn. Pour into jars and seal.