4 Large onions

¼ Cup Pickling salt

Let stand for 2 hours.

½ Cup Flour

2 1/2 Cups Vinegar

1 Tsp. Ginger

2 Cups Hot water

3 Cups White sugar

1 Tbsp Butter

3 Tsp. Turmeric

3 Tbsp. Dry mustard

Boil slowly for 5 minutes. Add drained vegetables. Boil slowly for 10 more minutes. Add 1 cup of sour cream. Put into jars.