1 pint cucumbers, about 2 inches long

1 pint large cucumbers, sliced

1 pint pickling onions

1 cup string beans, cut diagonally in 1-inch pieces

1 pint small green tomatoes

1 pint cauliflower, cut in small pieces

3 red peppers, chopped

3 green peppers, chopped

1 cup small carrots, or sliced carrots halved or quartered 1 1/4 cups white sugar

4 tablespoons flour

1/2 tablespoon turmeric 1 teaspoon celery salt Vinegar

4 tablespoons powdered mustard

All the vegetables should be tender. Soak all the vegetables in brine (one cup salt to one gallon water) over night. Drain and soak them in clear water for three hours. Mix a sufficient amount of vinegar and water, in equal quantities, to cover the vegetables. Allow them to stand in this vinegar for one hour, then scald them in this liquid.

Make a dressing by mixing the sugar, flour, mustard, turmeric and celery salt and adding three pints of hot vinegar slowly, stirring to make a smooth paste. Cook the mixture over a pan of hot water until the sauce thickens.

Drain the vegetables thoroughly. Pour the mustard dressing over them while they are hot, and simmer them for five minutes. Pack the pickle into hot, clean jars and seal.