In a large pot, place cucumbers, cauliflower, onions and enough boiling water to totally cover the vegetables.
Pour ½ cup salt over vegetables and let stand about ½ hour; drain.
Add red pepper.
In another large pot, combine 3 cups vinegar and 2 cups sugar.
Bring to a boil and add vegetables.
In a separate bowl, make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp. dry mustard, 2 tsp. celery seed, 2 tsp. turmeric and 1 cup vinegar.
Add to vegetables and cook for an additional 5 minutes.
Fill canning jars while mix is still hot; add lids and turn upside down in a pan filled with enough hot water to cover the rings.
Allow to cool; remove jars from pan right side up.
Check to make sure all lids sealed.
If any have not sealed, store pickles in the refrigerator.
these pickles are awesome and everyone who tastes them says they are the best Mustard pickles they ever tasted
How many points does this recipe make?
Love this recipe!! My only issue is that it makes a thick sauce. Do I cut back on the flour or increase the vinegar?