Mustard Pickles

1 lg. head cauliflower, broken into flowerets
1 qt. sm. pickling cucumbers, or 1 qt. sliced cucumbers
1 qt. sm. white onions, peeled
2 red peppers, sliced
1 c. salt
1/4 c. dry mustard
1/2 c. firmly packed brown sugar
Water
1 qt. white vinegar
1/2 tsp. celery seed
2 tsp. mustard seed
1 tsp. each whole cloves and allspice
1/4 c. all-purpose flour
1 tsp. ground turmeric

Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt. Let stand overnight. Drain and rinse. Mix mustard and sugar in large preserving kettle. Add 1 cup water, vinegar, and seeds. Add cloves and allspice, tied in cheese cloth bag. Bring to a boil.

Add vegetables and bring to a boil again. Simmer until vegetables are tender. Mix flour and turmeric into a paste with a little cold water. Add to pickles and cook for 5 minutes longer. Remove spice bag. Pack pickles into hot sterilized jars and seal.

Makes 4 or 5 pints.