20 small cucumbers
1 1/4 lbs. large cucumbers (about 1/2 quart sliced)
2 1/2 cups cauliflowerets
1 1/2 cups thinly sliced sweet green peppers
1 1/2 (1/2 lb) cups peeled, small white pickling onions
1 cup canning salt
2 quarts water
1/2 cup flour
3 tbsp. dry mustard
1/2 tbsp. turmeric
1/4 cup sugar
1 quart good quality white vinegar

Combine water and salt to make a brine. Wash and cut vegetables into bite-sized pieces and soak overnight in brine in a ceramic, plastic or stainless steel container.

The next morning, bring to a boil them remove immediately from heat. Drain.

In a large stainless steel pot, make a past using flour, mustard, turmeric, sugar and 1 cup vinegar. Add remaining vinegar and cook until thick and smooth, stirring constantly.

Add vegetables; bring to a boil and cook for 10 minutes, stirring frequently. Pack into hot jars, wipe rim clean with a damp paper towel and adjust caps. Process in a boiling water bath for 10 minutes.

Makes about 4 pints or 8 1/2 pints.

Submitted by: CM