|Cauliflower||1 Large, broken|
|Pickling cucumber/1 quart sliced cucumber||1 Quart|
|White onions||1 Quart, peeled|
|Red peppers||2 , sliced|
|Salt||1 Cup (16 tbs)|
|Powdered mustard||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Mustard seed||2 Teaspoon|
|Whole cloves||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt.
Let stand overnight.
Mix mustard and sugar in large preserving kettle.
Add water, vinegar, and seeds.
Add cloves and allspice tied in cheesecloth bag.
Bring to a boil.
Add vegetables, bring again to boil and simmer until tender.
Mix flour and turmeric into a paste with a little cold water.
Add to pickles and cook for 5 minutes longer.
Remove spice bag.
Pack pickles into hot sterilized jars and seal.