12 Med. Sized Cucumbers	1/2 Cup Dry Mustard
8 Cup Sugar	2 Qt Pearl Onions, Peeled *
6 Med. Sized Onions	3 Tbl Tumeric
8 Cup Cider Vinegar	2 Large Heads Cauliflower **
6 Red Peppers, Seeded	2 Tbl Celery Salt
1 1/2 Cup Unbleached Flour	1 1/2 Cup Pickling Salt
2 Qt Gherkins (Small Cucumbers)

* Pearl onions are the small white or silver skinned onions used in
** Break cauliflowers into bite-sized flowerets.
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Finely chop or grind, through the medium blade of a food chopper, the
cucumbers, onions, and red pepper, and put each ground vegetable into a
separate bowl. Rinse the food chopper between each vegetable. Also put
into separate bowls, the gherkins, white onions, and the cauliflower
flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to
each bowl. Cover the gherkins, pickling onions, and cauliflower with cold
water and let all the vegetables stand overnight. In the morning, drain
the chopped vegetables in a colander; drain the whole vegetables and dry
them with a towel. Mix the vegetables in a preserving kettle, stir in the
sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine
the flour, mustard, tumeric and celery salt and mix them to a smooth paste
with the remaining vinegar. Stir the paste gradually into the vegetables
and continue to stir until the sauce is slightly thickened. Turn the
pickles into jars and seal at once.
Makes 6 quarts.