Cut cabbage, green tomatoes, cucumbers, peppers, and onions in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut celery in small pieces.
Dressing for the Pickle
2 gallons of good cider vinegar
5 pounds of brown sugar
5 cents worth of turmeric
5 cents worth of white mustard seed
1/2 pound of ground mustard
1/2 cup of flour
1 tablespoon of whole cloves
1 tablespoon of stick cinnamon
Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and cucumber pickles that have been in brine over night. Cook one-half hour; then add the turmeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it.