|Artichokes||12 1⁄2 Pound (1 Peck)|
|Celery||2 Bunch (200 gm)|
|White onions||3 Pound|
|Scalded apple cider vinegar||2 Quart|
|Sugar||5 Cup (80 tbs)|
|Flour||1 Cup (16 tbs) (Or More)|
|Dry mustard||1⁄4 Pound|
Brush or scrape the artichokes thoroughly clean.
Cut all the vegetables into small pieces and add 1 cup salt.
Soak overnight in a cool place.
Squeeze the juice from the vegetables and combine with the vinegar, sugar, remaining salt, flour, mustard and turmeric.
Heat to boiling point, but do not boil.
Remove from heat.
Pack in sterilized jars and seal.