2 lg. heads cauliflower
2 qts. sm. onions (canned)
2 cans sm. green beans
6 green peppers
6 red peppers
2 qts. sm. pickles

Break cauliflower in small pieces and cook until tender. Cut peppers in strips. Drain beans and pickles.

SAUCE:

1 c. flour
2 1/4 c. sugar
4 tsp. celery seed
2 qts. vinegar
1 c. dry mustard
1/2 oz. turmeric - 2 tbsp.
5 tbsp. mustard seed

Make sauce or paste, add all vegetables and boil 15 minutes (slowly). Makes about 10 pints.