1 qt. unpeeled cucumbers, chunked
1 qt. onions, chunked
1 cauliflower
2 sweet red peppers
1/4 c. salt (not iodized)
2 c. water
1 c. flour
1 1/2 c. sugar
4 tbsp. dry mustard
2 tsp. turmeric
1 qt. cider vinegar

Let the first 6 ingredients stand overnight in a covered bowl; put in a cool place. Put vegetables into a large, covered pot with the brine and bring to a boil. Boil 5 minutes, stirring occasionally. Immediately remove from heat and drain mixture; discard brine.

In a kettle, combine the flour, sugar, mustard, and turmeric. Pour enough vinegar into mixture to make a paste, then stir in remaining vinegar. Bring mixture to a boil, stirring constantly, until it bubbles and is thick and creamy. Add vegetables and let simmer until heated through. If too thick, add more vinegar and heat again. Remove from heat; pack into sterilized jars and seal. Process in hot water bath for 10 minutes, if desired. Makes 10 (1/2 pint) jars.