24 small cucumbers or 12 large ones, 2 quarts small onions, 2 quarts green tomatoes cut small, 2 heads cauliflower, 3 green peppers with seeds of one only. Let stand overnight in salt water, use 1/2 cup of salt with water enough to cover them.

In the morning scald (not boil) all together in the same water; then drain by gentle pressure. Take 3 quarts vinegar, 4 cups sugar, 2 teaspoons celery seed, 1/4 pound ground mustard, 3/4 cup flour, 1/4 ounce turmeric. Mix flour, mustard and turmeric with a little of the vinegar, add the rest and other ingredients. Heat until it thickens, pour over the pickles hot and bottle. One half the amount of turmeric is sufficient if one likes a milder pickle.