MUSTARD PICKLES

One qt. cucumbers
1 qt. cauliflower
1 qt. green tomatoes
2 green peppers

Cut in pieces and soak in brine over night. One qt. small onions put in salt over night. In the morning drain and pour boiling water over them.

Drain the vegetables, put in a jar and make the following liquor and pour over hot:
One qt. vinegar
1/2 cup mustard
1 tablespoon oil
1 tablespoon turmeric

Let it stand one week, then drain off the liquor, heat, add 1/2 cup sugar, 1/4 cup corn starch, boil and pour over.