Pennsylvania Dutch Mustard Pickles - cooking recipe

Ingredients

2 heads cauliflower, cut into flowerets
2 quarts white onions, peeled and thinly sliced
1/2 dozen green bell pepper, seeded and finely sliced
2 quarts green tomatoes, sliced
1 cup salt
1 cup flour
1 1/2 cups sugar
1/2 lb dry mustard
2 tablespoons celery seeds
1/2 ounce turmeric
3 quarts white vinegar

Preparation

Combine vegetables in a large bowl.
Cover with salt and let stand overnight.
Drain; rinse thoroughly with boiling water until vegetables are all scalded.
Blend flour, sugar and spices very well.
Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
Cook over low heat until thickened.
Combine with hot vegetables, fill sterilized jars and seal.