15-20 green tomatoes, cored
30 lg. pickle cucumbers
10 carrots, peeled
2-3 bunches celery
10 onions
5 green peppers
4 tbsp. salt
12 c. sugar
2 c. water
4 tbsp. turmeric
Med. jar mustard
2 pts. white vinegar
2 c. flour and water to make a paste

Grind and mix all vegetables. Add 4 tablespoons salt and let stand 1 1/2 hours. Drain thoroughly (I place in cheesecloth and squeeze). Place in large kettle and add sugar, 2 cups water and boil 40 minutes, stirring enough to keep from sticking. Add turmeric, mustard, vinegar and flour paste. Stir and boil 10 minutes and place in pint or 1/2 pint canning jars. Process in hot water bath.