|Cauliflower head||1 Large, rinsed and separated in florets|
|White pickling onions||1 Quart, peeled|
|Small cucumber/Gherkin||1 Quart, scrubbed|
|Small green tomatoes||1 Quart, washed and blossom ends removed|
|Green peppers||2 Large, cleaned and chopped|
|Sweet red peppers||2 Large, cleaned and chopped|
|Cider vinegar||2 Quart|
|Prepared mustard||6 Tablespoon|
|Packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Ground turmeric||2 Tablespoon|
Prepare the vegetables and combine in a large bowl.
Cover with a salt solution made by dissolving 1/2 cup salt in 3 quarts cold water.
Cover and set aside 24 hours.
Drain the salt solution from vegetables through a colander into a saucepan.
Bring solution to boiling and immediately pour over vegetables in the colander.
Set aside to drain.
Meanwhile, in a large heavy saucepan, combine the vinegar, mustard, and a mixture of the brown sugar, flour, and turmeric; blend thoroughly.
Cook and stir with a wooden spoon over medium heat until thickened and smooth.
Add the drained vegetables and cook gently until they are tender but not soft.
Stir frequently to prevent scorching.
(Mixture is quite thick.) Working quickly, pack pickles into hot sterilized jars to with 1/2 inch of top.