Mustard Pickles
4 cups cucumbers, cut up
2 cups cauliflower, cut up
1 cup Vidalia onions, sliced
2 Tbs dry mustard
1 tsp mustard seed
1 tsp turmeric
1/4 cup flour
1 cup sugar
1/2 cup white wine vinegar (hot)
1/4 cup salt
Sprinkle salt over cucumbers, cauliflower, and onions. Let stand overnight; drain and rinse off.
Add dry mustard, mustard seed, turmeric, flour, and sugar to hot vinegar. Add mixture to cucumbers-cauliflower-onion mixture and simmer until soft (about an hour). Cool.
Refrigerate leftovers - best when served cold.
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