Ingredients

2 heads cauliflower
10 cups cucumber chunks, skin on, seeds removed
2 quarts (2 L) small white onions
3 red peppers

Directions

Wash vegetables well. Cut cauliflower into florets. Peel onions in a bowl of water to ease the tears. Cut red peppers into strips. Combine vegetables in large container. Add 1 1/3 cup coarse salt, 16 cups of water, and 1 teaspoon alum. Let stand overnight. In the morning,drain off the brine and rinse the vegetables in cold water.

In a large pickling pot, combine 1/2 cup dry mustard, 1 cup flour, 2 1/2 cups granulated sugar, 1 teaspoon turmeric, 1 teaspoon celery salt. Blend in 2 cups of water. Cook over medium heat, stirring constantly until thickened. Slowly add 7 cups cider vinegar. Bring to boil, then add vegetables. Cook over medium or lower heat until the vegetables are tender, about 15 minutes.

Here is the most important part of the process. You have to taste the mix as it is cooking to see if you like the flavour, or want to add more sugar, or a pinch of spice. When you're satisfied, ladle into hot, sterilized jars and then seal. Makes about 14 500 mL bottles.