Categories: Vegetables, Preserve, Pickles 
      Yield: 6 servings 
  
     12 ea Med. Sized Cucumbers                8 c  Sugar 
      6 ea Med. Sized Onions                   8 c  Cider Vinegar 
      6 ea Red Peppers, Seeded             1 1/2 c  Unbleached Flour 
      2 qt Gherkins (Small Cucumbers)        1/2 c  Dry Mustard 
      2 qt Pearl Onions, Peeled *              3 tb Tumeric 
      2 ea Large Heads Cauliflower **          2 tb Celery Salt 
  1 1/2 c  Pickling Salt                   
  
  *    Pearl onions are the small white or silver skinned onions used in 
  **   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.