The night before, chop up pickling cucumbers into 1/2 slices. Peel onions by pouring boiling water over them and letting stand for about 2 minutes. Drain and place in an ice water bath to stop the cooking. Using a sharp knife, cut off the ends and peel. Chop up cauliflower into 1/2 -3/4 inch pieces. In a large pan or bowl, cover vegetables with cold water and add one cup of salt. Stir and set aside overnight.

The next day, drain and rinse thoroughly. Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar. Bring to a boil. Add mustard, pickling salt, sugar, and other spices. Add flour to thicken and return to a boil. Add finely chopped red peppers. Simmer for 1 hour. Sauce should thicken.

Using safe canning methods, bottle in pint jars in a boiling water canner. Check with your local state extension office for processing times. For my altitude in the Mountain West it’s 20 minutes.

Makes 13 pints.