Ingredients

• 4 large green tomatoes
• 2 green peppers, seeded
• 1 red pepper, seeded
• 1 pound white onions, peeled
• 2 large carrots, peeled
• 3 large cucumbers, peeled and seeded
• 1 large head cauliflower, separated into flowerets
• 7 tablespoons flour
• 7 tablespoons light brown sauce
• 1 teaspoon turmeric
• 3 tablespoons prepared mustard
• 3 cups cider vinegar

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Instructions

1. Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.