1 qt. sm. white onions
6 green peppers
3 red peppers
1 qt. string beans
2 bunches carrots
1 qt. green tomatoes
2 lg. cauliflower
1 doz. sm. sour pickles
2 qts. lima beans

BRINE:

1 c. salt to 1 gal. water

SAUCE:

1 c. flour
1 tbsp. turmeric
1/2 c. sugar
6 tbsp. dry mustard
2 qts. cider vinegar

Prepare vegetables carefully. Cut peppers in strips, carrots and green tomatoes, sliced and cauliflower divided in small pieces. Boil all except pickles in water to cover until tender but not mushy. Drain and soak in brine overnight. Drain.

To prepare sauce, scald vinegar and sugar, add flour, mustard and turmeric mixed with a little water until smooth and creamy. Boil carefully a few minutes; then add the vegetables and cook until heated through. If vinegar is too strong, dilute with a little water. Put in small jars and seal.