6 lg. pickles
6 lg. green tomatoes
6 red or green mangoes
6 onions
1 sm. bunch celery

Grind above ingredients with fine blade of chopper. Cook for 20 minutes. Add handful of salt. Remove from stove and drain.

Take 1 cup flour and mix with 1/2 pint mustard, 4 cups sugar, 1 1/2 pint vinegar and a scant teaspoon of turmeric. Add the ground vegetables and bring to a boil. Put into canning jars and seal. (Makes about 3 quarts.)