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1
Peel and cut onions into medium sized pieces.
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2
Peel cucumbers, remove seeds and centres.
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3
Cut to desired size.
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4
If cucumbers are green and not too ripe, skin may be left on.
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5
Separate cauliflower into small flowerets.
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6
Dice red peppers.
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7
Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
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8
Add a pinch of alum and let stand overnight (up to 24 hours).
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9
Then Drain vegetables and prepare sauce.
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10
Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
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11
set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
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12
Remove pickling spice bag and throw out.
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13
Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
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14
Cook sauce until thick, continually stirring with whisk.
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15
Add vegetables and cook slowly for 25 minutes, stirring occasionally.
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16
Be careful not to scorch.
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17
Ladle into hot, sterilized jars, while mixture is still hot.
