1 lg. head cauliflower, broken in flowerets
1 qt. small green tomatoes, cut in wedges
3 green peppers, cut in strips
1 1/2 lbs. cucumbers, (2 inches long)
3 c. pickling onions, peeled
1 c. pickling salt
4 c. boiling water
2 c. sugar
1 c. all purpose flour
1/2 c. dry mustard
1 tbsp. ground turmeric
5 c. cider vinegar
5 c. water

Combine cauliflower, tomatoes, peppers, cucumbers, and onions. Prepare brine using the salt and the 4 cups water; pour over vegetables. Let stand in cool place overnight. Drain; cover with boiling water. Let stand 10 minutes; drain. In large saucepan, combine sugar, flour, dry mustard, turmeric, vinegar, and the 5 cups water. Cook and stir until mixture thickens and bubbles. Add vegetables; cook until tender. Pack vegetables and liquid into hot pint jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 5 minutes (start counting time when water returns to boiling). Makes 10 pints.