This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Mustard Pickles

2 quarts green tomatoes
2 quarts onions, sliced
2 quarts cauliflower, chopped
1/2 cup salt (Sprinkle over all ingredients, let set over night and drain.

Sauce:

3 cups sugar (white or brown)
1 cup flour
1/4 lb. mustard
3 tsp. turmeric
1/2 tsp. red pepper
1 pint vinegar

Bring sauce ingredients to a boil and remove from stove. Add other ingredients and put into hot jars and seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.