1 gallon cucumbers (dill pickle size)
2 green peppers
8 sm. onions
1 head cauliflower
1/2 c. salt
4 c. sugar
4 c. vinegar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. mustard seed
1 tsp. celery seed

Wash cucumbers, pepper, and onions; slice crosswise into thin slices. Break cauliflower into flowerettes. Bury vegetables in cracked ice with the salt. Cover and weight down, allowing them to stand about three hours.

Drain vegetables. Make a syrup of sugar, vinegar, and spices by bringing ingredients to boiling point. Pour over vegetables; place over low heat and stir with a wooden spoon occasionally.

Heat mixture to scalding point, but do not allow to boil. Allow to heat through from 40 to 60 minutes. Place in sterilized jars and seal tightly. Makes 5 to 6 quarts.