Mustard Pickles

Break 1 large head cauliflower in flowerets
Cut 1 quart small green tomatoes in wedges
3 green peppers in strips
1 1/2 pounds 2 inch cucumbers in halves lengthwise
Peel 3 cups pickling onions (this takes a while but well worth it)
Combine 1 cup granulated pickling salt and 4 cups water; let stand in cool place overnight.

Drain; cover with boiling water; let stand 10 minutes; drain. Combine 2 cups sugar
1 cup all purpose flour, 1/2 cup dry mustard, 1 tablespoon turmeric 5 cups cider vinegar, and 5 cups water. Cook and stir till thick and bubbly. Add vegetables, cook till tender. Fill hot jars, leaving 1/2-inch headspace; adjust lids. Process in boiling water bath for 5 minutes (time when water returns to boil.) Makes 10 pints.

(This recipe come from the Better Homes & Garden Cookbook. My family only likes the cauliflower and the onions so I omit the peppers and cukes and add more onions and cauliflower.)