2 1/2 qt. unpeeled cucumbers
1 1/2 qt. sliced onions
3 qt. green chopped tomatoes
2 qt. cauliflower (optional)

Mix the above in a big kettle with 1/2 cup salt. Let this sit overnight. In the morning you will have a water mixture in the vegetables. Boil all this together until tender (about 45 minutes, slowly). Drain as much of water as possible. In a pan heat the following:

2 tbsp. dry mustard
2 tsp. celery seed
2 tsp. tumeric
1 qt. apple cider vinegar
1/2 qt. water
4 c. sugar
1 c. flour

Cook until smooth and creamy. Pour over hot vegetables. Put into canning jars and seal.