1 qt. artichokes
1 qt. cabbage
1 bunch celery
1 head cauliflower
1 qt. onions
Hot pepper, ground or fresh
1 pkg. mustard seed
3 tbsp. dry mustard
1 tbsp. turmeric
1/2 c. flour
4 c. sugar
4 1/2 c. vinegar

Cut up all vegetables except artichokes, sprinkle with 1/4 cup salt and let stand 1 to 2 hours. At the end of the time, cut up artichokes. Drain off liquid. Make a sauce of vinegar, sugar and spices. Boil 10 minutes, stirring constantly. Add flour, dissolved in cold water. Add to sauce and cook until thick. Put cut up vegetables into hot mixture. Stir until well mixed and let come to a boil. Put in sterilized jar and seal. Be sure vegetables are covered with sauce. Vegetables soak up liquid.