Title: Mixed mustard pickles
 Categories: Conserves, Relishes, Vegetables
      Yield: 9 Pints
 
      1 lg Cauliflower
      3 lg Green peppers
      1 lg Sweet red pepper
      3 c  Small white onions
      2 lb Green tomatoes
      3 c  Pickling whole cucumbers
      1 qt Cucumber slices, unpared,
           -- 1/8-inch thick
      1 c  Salt
      1 qt Cold water
  1 1/2 qt Vinegar
      2 c  Granulated sugar
      2 ts Celery seed
    3/4 c  Unbleached all-purpose flour
    1/4 lb Dry mustard
  1 1/2 ts Turmeric
      2 c  Cold Water
 
  Wash the cauliflower and break into small flowerettes.  Wash, seed and
  halve the peppers, cutting them into 1/4-inch crosswise slices
  (rings). Pour boiling water over the onions, let stand for 5 minutes,
  then skin. (pare.)  Wash the tomatoes and cut them into eighths.  Mix
  the cauliflower, peppers, onions, tomatoes, whole and sliced
  cucumbers in a large bowl. Cover with the salt and cold water
  combined. Let stand for 16 hours, then place the mixture in a large
  kettle and bring just to a boil, then drain. Meanwhile, heat the
  vinegar, sugar and celery seed to boiling. Mix the flour and the rest
  of the ingredients into a paste. Stir into the vinegar mixture,
  blending well. Add the drained vegetables and cook, uncovered, for 20
  minutes, stirring constantly.  Turn at once into clean hot sterilized
  preserve jars and seal at once as the manufacturer directs. Process
  in a hot water bath according to your conditions.
  
  Source Unknown