2 c. chopped onions
2 c. chopped green and red peppers
2 c. chopped carrots
4 c. chopped cauliflower

Prepare all vegetables in bite size pieces. Place in large vessels of plastic, enamel or stainless. Do not use aluminum. Sprinkle with 1 cup plain salt. Cover with ice cubes. Let stand overnight. Next day, drain off all liquid. In large heavy pot, combine: 4 c. white vinegar 3/4 c. flour 1/4 c. dry mustard 2 tsp. turmeric 1 tbsp. celery seed

Mix the sauce carefully so it is smooth, no lumps from the flour. Put on medium heat and, stirring often, bring to a boil. Boil 1 minute.

Add drained vegetables and bring back to a rolling boil. Turn off heat and begin putting in hot jars. Seal immediately. Let stand 3 days to blend flavors before serving.

In the winter, for a different green salad, try sprinkling a few tablespoons of this over a portion of chopped lettuce. Delish!