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Dutch Chow-Chow

Two quarts of green tomatoes; one quart of white onions; four green peppers (large) and one large head of cauliflower. Chop all very fine with the exception of the cauliflower. Separate the cauliflower into flowerets, pour over these pieces boiling water and let stand for ten minutes. Drain off the water, and pour over the cauliflower a brine made of four quarts of water and one pint salt. Let this stand over night. In the morning drain off all the water, taking pains to drain very dry. Take one cup sifted flour, six tablespoons ground mustard, one teaspoon turmeric powder, and enough cold vinegar to make a stiff paste. Add to this one cup of sugar and two quarts of vinegar. Boil this mixture until it thickens, being careful that it does not burn. It must be kept smooth by constant stirring. When smooth and thick add the vegetables and cook until they are tender.