Cauliflower Mustard Pickles

• 1 large head cauliflower
• 12 white button onions
• 1 doz. dill pickles, cut in pieces
• 2 qt. vinegar
• 2 c. sugar
• 2 tsp. celery seed
• 1 tsp. mustard seed
• 3/4 c. flour
• 2/3 c. ground mustard
• 1 Tbsp. turmeric powder

1. Divide large head of cauliflower into pieces and boil with a dozen white button onions, until about half done.
2. Drain and add a dozen dill pickles, cut in pieces, to 2-quarts of vinegar, 2 cups sugar, celery seed and mustard seed.
3. Bring to a boil.
4. Mix together flour, ground mustard, turmeric powder and cold water to mix.
5. Add this to boiling vinegar and continue to boil for 5 minutes longer.
6. Pour boiling mixture over pickles and seal in jars.
7. Makes about 4-quarts.

head cauliflower, white button onions, dill pickles, vinegar, sugar, celery, flour, ground mustard, turmeric powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785105 (may not work)