Mustard Pickles

8 large cucumbers
2 quarts white button onions
2 quarts green tomatoes
1 bunch celery
6 red peppers, seeds removed
1 large cauliflower
2/3 cup salt
2 quarts vinegar
4 cups sugar
1 cup flour
6 level Tbsp. dry mustard
2 Tbsp. tumeric
1 cup vinegar

Peel cucumbers, chop peppers and cut remaining vegetables (except onions) into pieces. Let stand overnight in 2/3 cup salt. Next morning add water to cover and boil 15 minutes. Drain. Heat vinegar and sugar. Mix together flour, mustard and tumeric and moisten with 1 cup vinegar. Add to hot vinegar mixture and cook until thick, being careful not to burn. Strain over pickles. Mix well and bottle hot. Makes 10 pints.