1 qt. sm. green tomatoes
1 qt. green cucumbers
4 peppers
1 qt. onions, cut sm.
2 cauliflower heads, separated

Cut all ingredients into small pieces. Make a brine of 1/2 cup salt and 2 quarts water. Pour over vegetables and let stand 24 hours. Heat just enough to scald and then drain.

In a double boiler, mix 1/2 cup flour, 6 tablespoons dry mustard, 1 tablespoon turmeric powder with enough cold vinegar to make a smooth paste. Add 4 cups sugar and hot vinegar, enough to make 2 quarts. Boil until well cooked in double boiler, stirring constantly. Pour over vegetables and heat to boiling point. Jar and seal.