1 qt. sm. whole cucumbers
1 qt. lg. cucumbers
1 qt. sliced green tomatoes
1 qt. sm. onions
1 head cauliflower
4 chopped green peppers

SAUCE:

2 c. white sugar
3/4 c. flour
1/4 c. dry mustard
1 1/2 tbsp. turmeric
6 c. vinegar
1 tsp. alum
1 tbsp. celery seed

Cover above with brine of 4 quarts of water and 1 cup canning salt. Let stand overnight. Next day, drain. Put sauce over the mixed vegetables until all sauce is thick. Then can.