|Finely chopped cucumbers||2 Cup (32 tbs)|
|Finely chopped onions||2 Cup (32 tbs)|
|Small onions||2 Cup (32 tbs), peeled|
|Green tomatoes||1 Pound, quartered|
|Gherkins||2 Cup (32 tbs) (Small Sized)|
|Red peppers||8 , seeded and chopped|
|Finely chopped celery||2 Cup (32 tbs)|
|Salt||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Cider vinegar||1 1⁄2 Quart|
|Flour||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dry mustard||3 Tablespoon|
In a large mixing bowl combine the vegetables and salt.
Add enough water to barely cover.
Let stand eight hours or overnight, then drain and rinse in cold water.
Place vegetables in a preserving kettle and add vinegar.
Bring to a boil.
Blend the remaining ingredients with enough water or vinegar to make a smooth paste.
Stir the paste into the simmering vegetables.
Cook five minutes longer, stirring constantly.
Pour quickly into hot sterilized jars to within one eighth inch of the top.
Seal at once.