1 lg. cauliflower
3 green peppers, 1/4 inch slices
1 red pepper
3 c. sm. white onions, peeled
2 lbs. green tomatoes, cut in sections
3 c. cucumber, sm.
4 c. cucumber slices
1 c. salt
6 c. cold water
3 pts. vinegar
2 c. sugar
2 tsp. celery seeds
3/4 c. all-purpose sifted flour
1 1/4 c. dry mustard
1 1/2 tsp turmeric

Break cauliflowe into small flowerettes. Mix cauliflower, pepper, onions, tomato sections, cucumbers in a large bowl. Mix salt and 4 cups cold water. Cover vegetables and let stand 16 hours, bring just to a boil in same water. Drain.

Heat vinegar, sugar and celery seeds to boiling. Mix flour, mustard, and turmeric to a paste with remaining 2 cups water. Add to hot vinegar mixture, stirring constantly. Add to drained vegetables and cook 20 minutes, stirring constantly. Put into sterilized jars and seal immediately. Makes 9 pints.