Cut beans into 1/2-inch pieces. Cook beans, cauliflower, lima beans and corn separately in boiling water until just tender. Drain.
Mix the onions, peppers and tomatoes with the cooked vegetables in a large kettle.
Bring the vinegar to a boil in a separate pan and stir in a mixture of the sugar, salt, celery seed, mustard seed, turmeric and dry mustard.
Pour vinegar over vegetables, bring to a boil and cook 20 to 25 minutes, or until thoroughly heated, stirring occasionally.
Pour into heated jars and seal.Servings: 12 pints