12 md Cucumbers
6 md Onions
6 Red Peppers, seeded
2 qt Gherkins
2 qt Pearl Onions, peeled
2 lg Heads of Cauliflower
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Colman's Mustard
3 tb Turmeric
2 tb Celery Salt
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 cup 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, turmeric 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 and
process.
