3 c. cider vinegar
2 c. brown sugar
3 tbsp. salt
18 green & red peppers
6 green tomatoes
6 onions
6 peeled cucumbers
6 tbsp. flour
3 tbsp. ground mustard
2 c. mayonnaise or 3/4 lb. butter

Combine 1 cup vinegar, brown sugar and salt in a large saucepan. Add ground vegetables and cook together for 15 minutes. Make a paste of flour, ground mustard and remaining vinegar and add to vegetables. Cook 15 minutes. While hot, blend in mayonnaise or butter. Pack in hot, sterilized jars. Wipe jar rim. Seal. Yield: 10 pints.