1 gal. pickles
1 gal. onions
1 head cauliflower
4 green peppers
1 gal. vinegar
1/4 tsp. dry mustard
1/4 tsp. turmeric
3 tbsp. flour
4 lb. brown sugar

BRINE:

Salt & water, using enough salt to float an egg

Chop vegetables and place in brine overnight. Mix dry ingredients with a little vinegar. Remove vegetables from brine. Place in large kettle, cover with vinegar and moistened dry ingredients. Boil 1 minute. Place in jars and seal.