ARTICHOKE PICKLE 1/2 pk. artichokes 1 pt. water 1 med. bunch celery 1 cup flour 1 med. cauliflower 1/2 cup dry mustard 10 bell peppers (1/2 red & 1/2 green 3 cups sugar 1 1/2 qt. vinegar 1 1/2 tbsps. turmeric 1/8 lb. butter Cut up vegetables and soak in salt water overnight (3 cups salt to water enough to cover). Drain until dry. Next morning heat vinegar and water to boiling, then add dry ingredients mixed with some of the cold vinegar to a paste. Let boil up once more and mix in butter until well combined. Put in sterilized jars and seal.