Two pounds green tomatoes, two pounds small onions, one cauliflower, three large green peppers, three large red peppers, two pounds small cucumbers, salt, two pints vinegar, half cup ground mustard, half cup flour, quarter ounce turmeric, one teaspoon powdered cloves, one teaspoon powdered allspice, two cups brown sugar. Wash the cauliflower and divide into small pieces, cut the peppers and tomatoes into small chunks, and leave the onions whole. Make a brine of half cup salt to each two quarts of water, and lay vegetables in it for 24 hours, then boil them in this brine for 15 minutes and drain. Mix together the sugar, cloves, allspice, turmeric, and vinegar, and bring to boiling point. Make the flour and mustard into a smooth paste with a little vinegar, add to the boiling vinegar and cook until the mixture thickens. Add the vegetables, bring to boiling point, then bottle and seal.
One head cauliflower, two pounds small cucumbers, two pounds green beans, two pounds small onions, one cup ground mustard, half ounce turmeric, two tablespoons mustard seed, two quarts vinegar, one cup sugar, two tablespoons salad oil. Boil the cauliflower, beans, and onions until tender. Cover the cucumbers with brine, prepared according to directions in the beginning of this chapter, and soak for 24 hours, then drain and mix with other vegetables. Bring the vinegar to boiling point, then stir in the turmeric and mustard, which have been mixed to a smooth paste with a little cold vinegar. When mixture begins to thicken add the sugar, mustard seed, and oil, stir again, and pour hot over the vegetables. Put in jars and seal.