(Yields 8-10 pints)
3 qts. Jerusalem artichokes
1 qt. onions
1 large cauliflower
6 green peppers
1 gal. water
1 pt. salt
For sauce:
1 cup flour
6 Tbs. dry mustard
1 Tbs. turmeric
2 qts. vinegar
4 cups sugar
Slice or chop artichokes and onions. Cut peppers fine and break cauliflower into flowerets. Mix all together and cover with salt and water. Let stand twenty-four hours. Pour into colander and drain well. Mix all dry ingredients for sauce and add enough vinegar to make a paste. Heat rest of vinegar and pour over mustard mixture. Return to stove and boil until it thickens, stirring constantly. Add vegetables, bring to boil and seal in jars while hot.
