1 quart onions
1 heaped qt. cucumbers
2 large cauliflower
2 green peppers
1 red sweet pepper
Recipe
Chop coarse. (Cook cauliflower separately in little flowerets, just until soft in water and 1/4 cup canning salt.) Cook rest of vegetables until soft with 3/4 cup canning salt. Drain and rinse in cold water.
MUSTARD SAUCE:þb Õ Õ4 c. sugar 1 1/4 c. flour 4 tbsp. mustard 2/3 scant tbsp. turmeric 2 2/3 c. water 2 2/3 c. vinegar Õ Cook until thick, stirring constantly. Add vegetables. Put in hot, sterilized jars and seal.