Ingredients

　　4 large green tomatoes

　　2 green peppers, seeded

　　1 red pepper, seeded

　　1 pound white onions, peeled

　　2 large carrots, peeled

　　3 large cucumbers, peeled and seeded

　　1 large head cauliflower, separated into flowerets

　　7 tablespoons flour

　　7 tablespoons light brown sauce

　　1 teaspoon turmeric

　　3 tablespoons prepared mustard

　　3 cups cider vinegar

　　Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.