Grandma Hellewell's Mustard Pickles

8 qts small cucumbers, pearl onions* and califlower pieces (Grandma usually left the cucumbers out since we preferred the onions and the califlower.)
Imerse in salted water (1/2 cup salt to 1 quart of water) and soak overnight.
Drain vegetables and place in large pan.
Cover with vinegar.
Add 2 1/2 cups of sugar.
Put home mixed pickling spice in cheesecloth bag (tied shut) and add to the mixture. Bring to a boil and cook for a few minutes.
Remove bag of pickling spices.
Mix together 1 cup flour, 6 TBSP dry mustard, 1 1/2 Tbsp Tumeric and enough cold water to make a paste. Add two cups of the hot vinegar to the paste and stir well. Add to the pickle mixture, cooking until thickened and seal hot.
*An easier way to peel the pearl onions is to place them in the sink and pour boiling water over them. Let is sit for a few minutes then drain and rub the outer layers off.