Chop vegetables until fine. Sprinkle with 1 cup salt and let set overnight. In the morning, drain good. (I usually put it in an old pillowcase and hang it on the clothes line to drain for several hours.)

After draining, put into pan. Add sugar, vinegar, and water. While it begins to cook, mix flour, tumeric, mustard, pepper, and allspice into a paste. Slowly stir into vegetables. Boil until vegetables are tender, stirring frequently. Put into hot jars and seal. Makes about 15 pints.

(submitted by Sara Lamb--who got it from Kenny's great-great grandmother, Mary Ann Van Fleet)