MUSTARD PICKLES

Two qts. small cucumbers
2 qts. of large cucumbers
4 qts. of small onions
1 oz. of turmeric powder
3 or 4 cauliflowers
6 green peppers cut in strips
1 1/2 lbs. of ground English mustard,
6 cups of granulated sugar
2 cups of flour

Make paste of flour with 1 gal. of vinegar. Soak vegetables in salt water over night, put into scalding vinegar and cook, then thicken liquor with paste and pour on the pickles.