1 pt. small cucumbers 1 qt. string beans 4 green peppers 4 red sweet peppers 1 pt. small onions 1 pt. green tomatoes 1 pt. cauliflower 1 c. green Lima beans 3/4 c. flour 2 c. sugar 4 Tb. powdered mustard 2 tsp. tumeric 1 Tb. celery seed 1 Tb. salt 1/2 tsp. pepper 1 qt. vinegar 1 pt. water
Wash all the vegetables and prepare them by cutting them into the desired sizes. The onions and cucumbers should be of a size that will not require cutting. Put all the vegetables together, cover them with salt water made by adding 1 cupful of salt to each 2 quarts of water, and allow them to stand in this for 24 hours. At the end of this time, drain off the brine and freshen the vegetables in clear water for about 2 hours.
Mix the dry ingredients together, heat the vinegar and water, and pour it over all. Bring this mixture to the boiling point, and pour it over the vegetables. Fill the jars with the hot mixture, seal, cool, and store.
Spanish relish. In its preparation, however, the vegetables are not chopped very fine.