6 sm. green tomatoes
6 sm. green peppers
6 carrots
6 sm. onions
1/2 stalk celery
1 1/2 c. vinegar
1 1/2 c. sugar
1 c. prepared mustard
1 tbsp. flour
1 qt. salad dressing

Grind vegetables. Put in salt water strong enough to float on egg. Let stand for 1 hour. Squeeze out vegetables. Put in cooker. Add vinegar, sugar, mustard and flour. Cook over medium heat until mixture strikes a boil and thickens. Remove from heat, add salad dressing. Put in jars and refrigerate.

To process for shelf:

Put in jars, seal and place in a canner. Cover with water. Bring to a boil, and let cook for 20 minutes. Remove from heat, let cool, then store in shelf.