8 lbs. cabbage
8 lg. onions
1/2 bushel artichokes
12 lg. bell peppers
1 gal. cider vinegar
2 tbsp. turmeric
2 tbsp. black pepper
6 tbsp. whole mustard seeds
6 lbs. sugar
1 1/2 c. all-purpose flour
24 oz. prepared yellow mustard

FIRST DAY: Chop vegetables and soak overnight in water (enough to cover) and 2 cups salt. Soak artichokes separate. Drain water the next day.

NEXT DAY: Make paste with flour, mustard and seasonings. Add vinegar very slowly. Then add sugar. Bring to a boil and lower heat and cook until syrup thickens (15 minutes or so). Stir constantly. Add vegetables and continue to cook another 15 to 20 minutes over medium heat. Stir constantly. Add artichokes and cook another 15 minutes. You may also add 2 jars chopped pimentos at the time the artichokes are added for color - or you may use red and green bell peppers.

Seal in sterilized jars and turn upside down.