1 large cauliflower. 1 quart small button onions. Vinegar. 1/4 lb. (1 cup) flour. 1 tablespoonful turmeric. 3/4 lb. (1 1/2 cups) sugar. 4 quarts water. 1 pint (2 cups) salt. 6 tablespoonfuls ground mustard.
Peel the onions and divide the cauliflower into flowerets. Make a brine with the water and the salt, then pour it over the vegetables and allow to stand for twenty-four hours. Now heat to almost boiling point and drain.
Mix the flour, mustard and turmeric in a saucepan with enough cold vinegar to make a smooth paste, then add the sugar and sufficient vinegar to make two quarts in all.
Boil this mixture till thick, stirring all the time, then add the vegetables and boil until well heated through.
Divide into sterilized jars and cover.
Another Method: Slice two quarts of skinned tomatoes and boil for five minutes, then drain, add one quart of whole small onions, one quart of small cucumbers, one cauliflower, broken into flowerets, one green and red pepper sliced and without seeds. Pour boiling salted water over all and stand for twenty-four hours. Drain again and cover with boiling vinegar. Let this remain three days, drain, cover with one quart of vinegar, two cupfuls of brown sugar, two tablespoonfuls of dry mustard and one cupful of flour. Heat all together until the mixture thickens.