2 qt. cucumbers
2 lbs. sm. white onions
1 1/2 qt. green tomatoes (approx. 2 lbs.)
1 cauliflower

Cut up in small pieces and add 4 quarts water and 2 cups salt. Let stand overnight. Put on stove and just scald, but do not boil. Make paste of: 1 tbsp. turmeric 6 tbsp. mustard 8 c. sugar

Vinegar (enough to make paste about 1 cup) then add 2 quarts vinegar. Cook this until starts to boil and thickens, add well drained vegetables to sauce and bottle while hot. Makes 12 pints.