5 1/3 qts. sliced green tomatoes
2 2/3 qts. shredded cabbage
1 1/3 qts. sliced onions
12 - 16 quartered & sliced bell peppers
2 qts. vinegar
2 lbs. sugar
1 c. plain flour
1 tbsp. celery seed
1 tbsp. turmeric
3 tbsp. dry mustard
1 tsp. each ground cloves, allspice & cinnamon
Salt

Sprinkle shredded vegetables lightly with salt and let stand several hours or overnight. Squeeze out water. Put all but 1 1/2 cups of the vinegar with the sugar in a big pan and bring to a boil. Add vegetables and boil a few minutes, stirring often. Make a paste of the spices, flour and remaining vinegar, and add to boiling mixture. Cook long enough to cook thickening. Seal in sterilized jars, then process 15 minutes in a boiling water bath. Makes 12 to 14 pints.