Break 1 large head cauliflower in flowerets. Cut 1 quart small green tomatoes in wedges, 3 green peppers in strips and 1 1/2 pounds 2 inch cucumbers in halves lengthwise. Peel 3 cups pickling onions. Combine washed vegetables; cover with 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.

Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar, 1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric, 5 cups cider vinegar, and 5 cups water. Cook and stir until thick and bubbly. Add vegetables; cook until tender. Fill hot jars to whithin 1/2 inch of top; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil). Makes 10 pints.