|Cucumbers||1 1⁄2 Pound (3 To 4 Inches Each, Cut Into 1/2-Inch Slices)|
|Green tomato wedges||1 Quart|
|Cauliflowerets||3 Cup (48 tbs)|
|Chopped sweet green peppers||3 Cup (48 tbs)|
|Chopped sweet red peppers||3 Cup (48 tbs)|
|Peeled pickling onions||2 Cup (32 tbs)|
|Canning salt||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Vinegar||5 Cup (80 tbs)|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Dissolve salt in 4 quarts water.
Pour over prepared vegetables and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine sugar, flour and turmeric in a large sauce pot.
Add water gradually, stirring until smooth.
Add mustard and vinegar.
Cook until sauce coats spoon and mixture thickens.
Simmer 15 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Process pints and quarts 10 minutes in boiling water bath.