1 head cauliflower florets
1 qt. sm. white onions, peeled
1 qt. sm. cucumbers
1 qt. sm. green tomatoes
2 lg. green peppers, chopped
2 lg. sweet red peppers, chopped
2 qt. cider vinegar
6 tbsp. prepared mustard
1 1/2 c. light brown sugar
2/3 c. flour
2 tbsp. turmeric

First day, tidy up vegetables and place them in a large bowl and cover with a brine made of 3 quarts cold water and 1/2 cup pickling salt. Cover and let sit 24 hours.

Second day, using a colander and large pan, drain salt solution from vegetables, catching them in colander and it in saucepan. Heat solution to boiling and pour over vegetables in colander, this time discarding it. Let vegetables drain.

Combine vinegar, mustard, brown sugar, flour, and turmeric. Stir, the heat gradually, stirring constantly, until mixture is thick and smooth. Add drained vegetables and cook gently until tender, but not mushy. Pack into hot sterilized jars leaving 1/2 inch headroom. Process in boiling water bath 10 minutes. Yields 5 quarts.