Mustard Pickles

6 cucumbers
2 c. chopped onions
1 head cauliflower
1 c. salt
4 c. sugar
¾ c. flour
1 T. celery salt
1 qt. pearl onions
1 qt. vinegar
¼ c. dry mustard
1 ½ tsp. tumeric

Layer vegetables in crock. Add salt and water to cover. Let set overnight. Drain and rinse. Take the remainder of the ingredients bring to a boil, add vegetables and cook until tender. Can and seal in jars.

Hope Hebb