3 qt. green tomatoes
4 oz. dry mustard
2 qt. vinegar
6 bell peppers
6 hot peppers
6 onions
1 tbsp. turmeric
3 c. sugar
2 c. flour
1 c. salt (not iodized)

Chop tomatoes, peppers and onions. Add salt and let hand to drain overnight in a cloth bag. Mix dry ingredients. Heat the vinegar (not quite boiling) and add slowly to the dry ingredients, stirring to make a smooth paste. Cook over hot water, stirring constantly until sauce thickens. Pour the hot dressing over the vegetables and mix well. Cook about 15 or 20 minutes. Seal in jars.

This recipe has been handed down several generations from mother to daughter in may family.