8 lbs. artichokes
4 lbs. cabbage
3 lbs. onions
6 bell peppers (green or red or both, you can use jar of pimiento peppers for color)
1 qt. vinegar
1 tbsp. celery seed
5 lbs. sugar
1 qt. prepared mustard
Scant c. flour
1 tbsp. salt
1 tbsp. turmeric
Red pepper to taste

Wash artichokes good. Chop artichokes, cabbage, onions, and peppers. Put all of this to soak for 3 or 4 hours. Sprinkle with salt to draw the water out and this is extra from the salt in sauce. Mix sugar, celery seed, salt then mustard into container with vinegar, now put in flour and turmeric together well mixed and add water until you have a paste and then mix with other ingredients.

Let this get hot but not boiling, stirring constantly. Squeeze out artichokes, peppers, onions, and cabbage and mix into the sauce. Let cook until a few bubbles come to top and remove from fire. Put in sterilized jars. One bushel of artichokes makes approximately 50 pints.