6 med. cucumbers, chopped
2 c. chopped onion
3 sweet red peppers, chopped
1 med. head cauliflower, cut up
1 qt. sm. pickling onions
1 c. salt
4 c. sugar
1 qt. vinegar
3/4 c. flour
1/4 c. dry mustard
1 1/2 tsp. ground turmeric
1 tbsp. celery salt

Layer vegetables and salt in bowl; cover with cold water. Let stand overnight. Drain, rinse with cold water. To make sauce, combine sugar and vinegar; heat to boiling. Mix remaining ingredients. Add some of vinegar mixture, cooled; mix and add to boiling mixture; stir well. Add drained vegetables, cook 15 to 30 minutes. Pack in hot jars, adjust lids at once. Process in boiling water bath (212 degrees) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes 6 1/2 pints.