1 qt. artichokes
1 qt. cabbage
1 bunch celery
1 head cauliflower
1 qt. onions
1 pkg. white mustard seed
3 tbsp. dry mustard
1 tbsp. turmeric
1/2 c. flour
4 c. sugar
4 1/2 c. vinegar

Cut all vegetables EXCEPT artichokes, sprinkle 1/4 cup salt over these and let stand 1 or 2 hours. At the end of the time, mix in cut up artichokes. Drain off liquid (in a colander). Make sauce of vinegar, sugar and spices. Boil 10 minutes, stirring constantly. Add flour dissolved in cold water. Add to sauce and cook until thick.

Put cut up vegetables into hot mixture. Stir until well mixed and let come to a boil. Put into sterilized jars and seal. Be sure vegetables are well covered in jars with sauce. Vegetables soak up or settle down in sauce and unless you have lots of liquid in each jar it dries out. Add mustard and turmeric to 1/2 cup vinegar before adding to sugar.