4 lb. cauliflowerettes
12 med. onions, sliced
1/4 c. pickling salt
1 sm. red pepper, seeded
1/2 tsp. whole cloves
3/4 c. honey
1 tsp. turmeric
2 tsp. whole mustard seed
1 tsp. celery seed
1 1/2 c. white vinegar
1 1/2 c. water

Salt vegetables to taste and let set overnight. Rinse with cold water several times. Place red pepper and cloves in cheese cloth. Combine rest of ingredients; add cheese cloth and boil for 5 minutes. Add vegetables and cook until they loose their crispness. Discard the cheese cloth. Pack rest of clean hot jars, adjust lids and process for 15 minutes in water bath.