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Mustard Pickles (One quart onions one quart)

One quart onions, one quart cucumbers, one quart green tomatoes sliced, two large cauliflowers, three red peppers, six green peppers; put in salt water over night, drain, then scald in vinegar and water.

Mustard Sauce - Three-quarters pound mustard, one and onehalf cups brown sugar, one-half cup of flour mixed in cold vinegar, two quarts vinegar brought to boil, then stir in the other ingredients; let boil a few minutes and pour over pickles.