1 qt. 3/4 inch cubes unpeeled cucumber
1 qt. tiny pickling onions, peeled
1 med. head cauliflower, broken into flowerets
1 lg. sweet red pepper, seeded & chopped
1/2 c. salt
4 c. vinegar
2 c. firmly packed light brown sugar
1/4 tsp. turmeric
1 tbsp. mixed pickling spices
2 inch stick whole cinnamon
6 whole cloves
1 tsp. mustard seed

Combine the vegetables and sprinkle them with the salt, then cover with cold water and let stand overnight. Drain, rinse in fresh water and drain thoroughly.

Combine the vinegar, sugar and turmeric in a good big saucepan. Tie spices in a small cloth bag and add.

Place over moderate heat and bring to boiling. Cook 10 minutes. Add well-drained vegetables and bring again to boiling. Cook 5 minutes.

Seal in hot sterilized jars. Process in a boiling water bath for 10 minutes (pints) or 15 minutes (quarts) or store in refrigerator.

Makes about 3 quarts.