I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed.

Ingredients

cucumbers2 quarts
about 6 large, cut into chunks
cauliflower↗2 quarts
about 3 heads, cut into chunks
white pearl onions↗2 quarts
about 40 oz
non-iodized salt↗1 cup
water↗2 cups
divided
apple cider vinegar↗2 quarts
dry mustard1⁄2 cup
sugar↗6 cups
flour↗1⁄2 cup
may need to add more
turmeric↗1⁄2 tablespoon
celery seeds1⁄8 cup
or 1/2 tablespoon celery seed

Step-by-step instructions

1
Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
2
Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.

Source: food.com

Original recipe ↗

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