6 med. cucumbers, chopped
2 c. onions, coarsely chopped
3 med. sweet red peppers, chopped
1 med. head cauliflower, broken in florets
1 qt. sm. pickling onions
1 c. salt
1 qt. white vinegar
4 c. sugar
3/4 c. flour
1/4 c. dry mustard
1 1/2 tsp. turmeric
1 1/2 tbsp. celery salt

Layer the vegetables - the cucumber, onion, red pepper, and cauliflower in a bowl with the salt. Cover with cold water and let stand overnight or about 12 hours. Drain and rinse well with cold water. In a saucepan, combine sugar and vinegar. Heat to boiling. Mix the remaining ingredients, the flour and seasoning. Add some of the boiling vinegar mixture, cooled, and mix well. Add this to the rest of the boiling vinegar mixture and mix in well. Add drained vegetables to this sauce. Cook 15-30 minutes. Pack in hot sterilized jars and seal at once.