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Mustard Pickles (Two heads cauliflower)

Two heads cauliflower, twenty-four small or twelve large cucumbers, one quart small white onions, two heads celery, six green peppers, two quarts green tomatoes; wash and cut vegetables in inch-size pieces, take out seeds from peppers, place all in pans; mix four quarts cold water and one pound salt, pour over vegetables and let stand over night.

In the morning place pan over fire with vegetables and brine; soon as they begin to boil remove from fire and drain. Mix one cup flour, one-half pound mustard, one-half ounce tumeric with cold vinegar; put three quarts of vinegar over fire and when it begins to boil mix the above in and boil two minutes, then remove from fire and pour over vegetables. When cold put in jars.

— Mrs. Jesse Little