2 qt. tomatoes (green)
1 qt. onions
1 head cauliflower
3 lg. green peppers
3 lg. red peppers

1/2 c. salt
1 qt. water
2 c. vinegar
1 c. flour
6 tbsp. dry mustard
1 tbsp. turmeric
2 tbsp. celery and mustard seed
2 c. hot water
6 c. vinegar
6 c. white sugar

Mix salt into tomatoes; let sit 3 hours. Pour water over tomatoes, then drain well. Use large kettle (8-quart size). Combine all vegetables with vinegar; boil 3 minutes, then combine flour and dry mustard, turmeric, celery and mustard seed.

Mix with enough vinegar to make thin paste. Stir in hot water, vinegar and sugar. Add to first ingredients. Cook until thick, stirring often. Seal while hot in pint sterile hot jars with ball lids or use screw top jars.