12 lg. green peppers
12 lg. red peppers
12 lg. green tomatoes
4 lg. onions

Grind and sprinkle 2 good handfuls of canning salt. Ice and cover for 3 hours. Rinse well and squeeze.

Cream 1 cup light mustard, 1/2 cup plus 1 tablespoon flour. Mix in 3 cups sugar, 1 cup white vinegar, 1/2 cup water, 2 1/2 teaspoons canning salt. Add to drained vegetables and cook 20 minutes. Stir to keep from sticking. Add 1 quart of Hellmann's mayonnaise. Mix well, put in jars and seal.