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

* Pearl onions are the small white or silver skinned onions used in
stews. ** Break cauliflowers into bite-sized flowerets.
~–
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.