Instructions: Slice onions and sprinkle with 1/3 cup of salt and add enough water to cover.

Remove seeds from peppers and chop. Sprinkle with 1/3 cup salt and add enough water to cover. Let onions and peppers stand for 24 hours.

Chop remaining vegetables into medium-sized pieces. Drain the brine from onions and peppers and add the water to the brine. Parboil all vegetables in the diluted brine for about 5 minutes. Drain and discard the brine.

Make a paste by mixing the mustard, turmeric, sugar and flour with a little vinegar. Bring the remaining vinegar to a boil and add to paste. Stir until smooth then pour over the drained vegetables and simmer for 20 minutes. Pack into hot, sterilized jars, seal and process for 5 minutes.

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