Mustard Pickles

3 qts Cucumbers - sliced into 1 1/2 slices
2 qts Onions - small pickling onions
1 qt Cauliflower
1 C Salt

Cover the above with water and let stand overnight.  Drain.  Cover cucumbers with white vinegar, 1 c sugar, 1 T Tumeric.  Cook until pickles are half done (cucumbers are clear in the center).  Remove cucumbers from liquid.  Put in cauliflower and cook until half done.  Remove cauliflower from liquid and add onions and remove pan from heat.  Let stand 5 minutes.  Remove onions from pan. 

In a large bowl, mix:

2 C Sugar
1/4 - 3/4 C Flour
1/2 C Dry Mustard
1 t Tumeric

Add equal amounts of vinegar and water to make a paste.  Cook until thick. Add vegies and 1T Paperica, 1 t red pepper, 1 t celery seed (or pickling spices) in a bag and pimento (small jar).  Cook until done.  Pour into bottles.  Turn bottles upside down to seal.  Do not process or pressure.