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

1 head cauliflower
1 quart small green tomatoes
3 green peppers
24 2-inch cucumbers
1 quart pickling onions
2 1/2 cups green lima beans
1 cup sugar
3/4 cup flour
1/2 cup dry mustard
1 tablespoon turmeric
7 cups vinegar
1 cup coarse salt

Break cauliflower into flowerets; combine with tomatoes cut in wedges, peppers cut in strips, cucumbers, onions, and lima beans. Cover with 1 cup coarse salt and 4 cups water; let stand overnight. Drain; cover with boiling water; let stand 10 minutes. Drain. Combine remaining ingredients; cook until thick. Add vegetables; cook until tender. Seal in hot, sterilized-jars. Yield: 8 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.