Ingredients
1 quart shredded cabbage
1 quart sliced cucumbers
1 quart sliced onions
1 quart green beans
1 quart green tomatoes
1 quart peppers
1 pint cauliflower
1 pint celery
Radish pods
1 quart vinegar
4 Tbsp flour
2 1/2 cups sugar
1 Tbsp dry mustard
1/2 ounce turmeric (or enough to make sauce colored)
Salted water
Preparation
Boil vegetables together in salt water for 10 minutes until tender. Drain vegetables. Scald vinegar. Sift dry ingredients together and stir into vinegar. Mix until smooth. Add vegetables. Bring to a “good boil” then put hot vegetables into hot jars. Can according to your preferred method (hot water or pressure cooker).
