4 c. cucumbers, peeled and diced
3 lg. apples, chopped
1 cauliflower, diced
1 qt. onions, after chopping
3 sweet red peppers

Chop and mix all together. Make a brine. 1 cup salt and enough hot water to cover vegetables. Let stand overnight. Rinse well with cold water.

In another large pan, put 1 quart vinegar and 8 cups white sugar; Heat and stir until dissolved. Add pickles and bring to a boil.

In a bowl, mix 1 cup flour, 5 tablespoons dry mustard, and 1 1/2 teaspoons turmeric. Add water to make a paste; then add to pickles. Cook slowly until thickened. Makes about 8 pint jars.