Mustard Pickles - cooking recipe

Ingredients

1 qt. onions
2 qt. green tomatoes
1 small cabbage
1 medium cauliflower
1 qt. small cucumbers
2 sweet green peppers
5 c. sugar
1 c. flour
8 tsp. dry mustard
1 qt. cider vinegar
1 qt. water
1 tsp. turmeric

Preparation

Chop vegetables into 3/4-inch pieces.
Cook in 1 cup pickling salt with water to cover until tender.
Drain.
Using the same kettle in which vegetables were cooked, cook remaining ingredients until thickened.
Stir constantly.
Add drained vegetables and bring to a boil again.
Immediately put in hot jars and process accordingly.
Makes 5 quarts.