Place in a preserving kettle

1 can of shoepeg corn,
1 quart of cooked string beans,
1 quart of cooked lima beans,
8 green peppers, cut in small pieces,
1 small head of cabbage, shredded fine,
1 ounce of mustard seed.

Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl

1 cup of flour,
1/2 cup of yellow mustard,
1/2 cup of salt,
1/2 cup of sugar,
1 ounce of paprika,
2 cups of vinegar.

Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.