Favorite Mustard Pickles

Directions

1. 1
   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.
2. 2
   Rinse the food chopper between each vegetable.
3. 3
   Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets.
4. 4
   Sprinkle each vegetable with the salt, using about 1/4 c to each bowl.
5. 5
   Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight.
6. 6
   In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel.
7. 7
   Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil.
8. 8
   Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar.
9. 9
   Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened.
10. 10
    Turn the pickles into jars and seal at once.