2 heads cauliflower, cut in small pieces
2 qts. green tomatoes, cut in slices
2 qts. onions, cut in slices
1 stalk celery, cut in pieces
1 qt. jar sweet pickles, cut in slices

Soak vegetables in brine made of 1 cup salt to 3 quarts cold water. Let stand overnight covered. Drain vegetables. Add fresh brine and cook until slightly tender but not soft. Drain.

DRESSING:

1/2 c. dry mustard
1 1/2 c. sugar
1/2 c. flour
2 tsp. turmeric
3 c. cider vinegar
1 c. water

Blend all above dressing mixture and cook in double boiler 30 minutes. Add to drained vegetables, bring to boil. Seal hot in scalded jars.