1/4 c. prepared mild mustard
4 2/3 c. distilled white vinegar
3 1/2 c. granulated sugar
1/2 c. pickling salt
3 tbsp. celery seed
2 tbsp. mustard seed
1/2 tsp. whole cloves
1/2 tsp. turmeric
4 lbs. 3 to 4 inch pickling cucumbers, cut into chunks
2 lbs. sm. onions, peeled and quartered
1 qt. celery pieces, sliced 1 1/2 inches thick
2 c. carrot pieces, sliced 1/2 inch thick
2 c. chopped red bell peppers
2 c. cauliflower flowerets

In saucepan, blend mustard with a little vinegar; stir in remaining vinegar, sugar, salt, celery seed, mustard seed, cloves and turmeric. Cover; heat to boiling. Add cucumbers and remaining vegetables. Cover; heat just to boiling. Simmer while quickly packing one clean hot pint jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 8 to 9 pints.