Two quarts green tomatoes, two quarts red tomatoes, one quart small onions, one cauliflower, three green peppers, three red peppers, one cabbage, two tablespoonfuls mustard, 1 tablespoonful turmeric, three-quarter pound (one and a half cups) sugar, salt, water, quarter pound (one cup) flour, two quarts boiling vinegar, two pounds cucumbers. Slice the tomatoes and peppers, peel and slice onions and cucumbers, chop cabbage, and separate the cauliflower. Put all into a brine, using one-half cupful of salt to five quarts of water, and allow to stand for 24 hours. Drain thoroughly and steam until tender. Mix together the spices, sugar, and flour, and add enough water to make a paste. Add to boiling vinegar and one pint of water and cook until very thick. Add the vegetables and mix well. Put into jars and seal.