Cut 2.5 lbs green tomatoes, 6 small cucumber, 1 red bell pepper, 1 green bell pepper, 1 small cauliflower and 1 bunch celery into small pieces and place in a large bowl.
Add 2 lbs small white onions and 1 lb green beans, cut into 1 inch lengths.
Cover with 3 quarts of boiling water and 3/4 cup salt and leave to stand for one hour.
Drain and rinse well in cold water and then drain again.
Mix 2 quarts apple cider vinegar, 2.5 cups granulated sugar, 2 tbsp celery seed, 3 tbsp dry mustard powder, 4 tbsp ground turmeric, 1 tbsp whole allspice berries, 1 tbsp whole peppercorns1 tbsp whole cloves in a large pot and heat to the boiling point.
Add the vegetables and cook mixture until tender, stirring frequently.
Dissolve 5 tbsp plain flour in a little bit of cider vinegar and add to the pot, stirring constantly until it thickens.
Spoon into hot sterilised jars, leaving 1/8 inch headspace and seal.