Originally Published:
Jubilee Cook Book, 1887
Original Images:

One quart of large cucumbers, sliced, one quart of small cucumbers, two quarts of onions sliced, one quart of green tomatoes, sliced, one quart of small tomatoes, two heads of cabbage, two of cauliflower, and six large green peppers, sliced. Soak all these in salt and water over night, drain thoroughly and scald in vinegar and water, then drain again, take one
gallon of vinegar, one ounce of turmeric, half a pound of yellow mustard, three cups of sugar, and one cup of flour, stir up the mustard, turmeric, flour and sugar with a little vinegar and pour it into the remainder of the vinegar; mix it well and pour it over the pickle ingredients ; boil until tender.