|Cucumber||2 Quart (Medium Sized)|
|Onions||1 Quart, peeled (Medium Sized)|
|Red peppers||6 , seeded|
|Gherkins||2 Quart (Tiny Ones)|
|Pickling onions||2 Quart, peeled|
|Cauliflower head||2 , broken into small flowerets|
|Salt||1 1⁄2 Cup (24 tbs)|
|Sugar||8 Cup (128 tbs)|
|Cider vinegar||8 Cup (128 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Dry mustard||1⁄2 Cup (8 tbs)|
|Celery salt||2 Tablespoon|
Chop fine the medium-size cucumbers and onions and the red peppers, placing each in a separate bowl.
If desired, each may be ground in a food chopper using the medium blade.
Also place in separate bowls the gherkins, tiny onions and cauliflower pieces.
Sprinkle each vegetable with salt, using about one fourth cup for each.
Cover the gherkins, tiny onions and cauliflower with cold water.
Let all vegetables stand overnight.
In the morning, drain the chopped vegetables in a sieve or colander.
Drain the whole vegetables and dry them on a towel.
Combine all vegetables in a preserving kettle, add the sugar and six cups of vinegar and bring the mixture to a boil.
Blend the flour, mustard, turmeric and celery salt to a paste with the remaining vinegar.
Stir this paste a little at a time into the vegetables and continue stirring until sauce is thickened slightly.
Turn into hot sterilized jars and seal immediately.