1/2 head chopped cauliflower
12 green peppers, chopped
4 qts. (2 lg. heads) chopped cabbage
1 qt. chopped onions
2 qts. chopped green tomatoes
2 - 2 1/2 qts. vinegar
2 tbsp. dry mustard
1 tbsp. turmeric
2 tbsp. cinnamon
1 tbsp. celery seed
3 tbsp. salt
2 lbs. sugar
1 c. flour

(4 cups equal 1 quart)

Mix chopped vegetables in very large pot. Set aside. Mix all dry ingredients with small amount of vinegar. Mix until dissolved.

In separate pot, heat until it begins to thicken. Add remainder of vinegar and boil until thickened. Add to vegetable mixture and cook until boiling. Stir frequently to prevent sticking.

Ladle hot mixture into pint jars and seal while hot. Process in a boiling water bath for 10 minutes.

Makes 12-18 pints.