1 qt. 1/2 inch sliced small cucumbers
1 qt. green tomatoes, cut into wedges
3 c. 1 inch slices cauliflower (about 1 head)
3 medium green peppers cut into pieces
3 medium sweet red peppers cut into pieces
2 c. peeled pickling onions
2 qt. yellow wax beans, cut in 2 inch pieces
1 head celery, cut into 2 inch pieces
6 carrots, cut into 2 inch pieces

FOR SAUCE:

1/3 c. dry mustard
3/4 c. flour
4 c. brown sugar
2 tsp. turmeric
1 qt. vinegar
2 tsp. celery seed
1 tbsp. mustard seed

Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the sauce as follows.

Combine all sauce ingredients in sauce pan, and bring to a boil. Boil for 5 minutes; add vegetables, and bring to a boil again. Pack in sterilized jars, seal. Process in hot water bath for 10 minutes.

Submitted by: Jennie Truesdail