Old-Fashioned Mustard Pickles

• 3 cups small cauliflower florets (about 10 ounces)
• 10 ounce fresh pearl onions, root ends removed
• 1 cup water, divided
• 1 cup white vinegar
• 6 tablespoons sugar
• 1 tablespoon dry mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 2 tablespoons all-purpose flour
• 3 cups (1/8-inch-thick) slices English cucumber

1. Bring a large saucepan filled with water to a boil. Add cauliflower and onions; cook 2 minutes. Drain; plunge into an ice-water bath. Drain. Remove onion peels.
2. Add 3/4 cup water, vinegar, and next 5 ingredients (through pepper) to pan; bring to a boil. Combine remaining 1/4 cup water and flour in a small bowl, stirring with a whisk. Add flour mixture to vinegar mixture; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in onion mixture and cucumbers. Cool to room temperature. Place in an airtight container; cover and refrigerate up to 1 week.

cauliflower, pearl onions, water, white vinegar, sugar, mustard, kosher salt, ground turmeric, red pepper, flour, cucumber

Taken from www.myrecipes.com/recipe/old-fashioned-mustard-pickles (may not work)