• 1 gallon green tomatoes
  • 1 gallon white onions
  • 1 gallon cucumbers
  • 1 gallon cauliflower and cabbage (mixed)

Cut coarse and measure. Salt all vegetables and mix well. Scald three pints of water with three and one half pints white vinegar. Boil vegetables until tender. Drain well.

Put six pints of vinegar to boil.


  • 1 or two bottles pickled peppers
  • 1 teaspoon black and white mustard seed
  • 1 teaspoon cloves
  • 1 teaspoon Allspice
  • 1 teaspoon celery seeds

Bring to boil.

  • Mix the following in two pints of vinegar:
  • 1 cup sugar
  • 1/2 lb. dry mustard
  • 1 pint olive oil
  • 1 cup flour
  • 1 oz. turmeric

Add above to boiling vinegar and spices until thick, then add the drained vegetables and continue to boil for 10 or 15 minutes longer.

Read General Water Bath Canning Instructions.

Pack hot food into hot jars leaving 1/4 inch head space and process in boiling water bath canner for 10 minutes.

Yield: 24 pints