1 qt. sm. pickles (1 inch-2 1/2 inch size)
1 qt. sm. green tomatoes
1 qt. sm. white onions
1 qt. cauliflower, broken into pieces
1 lg. red pepper, cut into sm. pieces

Pour over the above a strong brine. Let stand overnight and then cook in the salt brine until just tender. Drain well and then mix.

1 qt. vinegar
1 1/2 c. sugar
1/2 tsp. turmeric powder
1 c. flour
6 tbsp. dry mustard (use level)

Mix together with a little of the vinegar. Boil until thick and pour over the pickle mixture. Heat well and put in hot sterilized jars and seal. Makes 6-8 pints.

If you do not care for green tomatoes, substitute with a larger amount of the other ingredients, but put at least 1 or 2 tomatoes in each jar for the correct flavor.