2 qt. ripe tomatoes
2 red peppers
2 qt. peeled onions
1 bunch celery
2 qt. cucumbers
1 cup salt (not iodized)
1 tsp. turmeric
2 qt. cider vinegar
2 tsp. dry mustard
5 c. white sugar
1 1/2 c. flour

Grind all of vegetables after washing. Measure all of the vegetables putting them in a stainless steel large kettle. Sprinkle 1 cup of non-iodized salt over the vegetables. Let stand overnight. Drain off all the juice on the vegetables. Add 2 quarts vinegar and bring to a boil; cook until tender. Mix the sugar, turmeric, mustard and flour and make a thin paste with a small amount of water. Pour the paste over the ground vegetables. Mix well. Let stand 5 minutes and ladle into clean hot jars and seal.

Makes 10-12 pints. Cover and let cool before storing in cool place.