4 qt. cucumbers, dill size
2 qt. pickling onions
1 qt. cauliflower, cut

Soak overnight in brine of 1 gallon water and 1 cup salt. Drain, add 1 pint white vinegar and 2 teaspoons turmeric. Cook 15 minutes; drain. Rinse in cold water. Add syrup of: 2 1/2 c. white vinegar 2 c. water 1/2 tbsp. pickling spices

Bring to boil. Fill hot jars. Cold pack 15 minutes.