3 qt. ground pickles
1 pt. ground onions
1 bunch celery
1 head cauliflower
1/2 c. salt, for overnight brine
1 lg. red pepper
1 lg. green pepper

SAUCE:

3 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
5 c. white sugar, add sugar near end

Add sauce mixture to other and boil 40 minutes. Thicken with 1/2 cup flour before taking off.

NOTE: DO NOT use all the pickle juice. Put pickles and onions in overnight brine.