4 qt Green tomatoes

1 sm Head cabbage

6 Red sweet peppers

3 c Sugar

2 qt Vinegar

1 qt Onions

1 Head cauliflower

6 tb Dry mustard

1 ts Turmeric

Salt Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine, made by using 1/4 cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer, stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended. Heat to boiling. Florence Taft Eaton, Concord, MA.