This is a golden mustard covered vegetable mix.

4 cups cauliflower flowerets
2 cups coarsley chopped cabbage
1 cup coarsley chopped sweet red pappers
1 cup chopped onion
1 cup cucumber, cut into quarters and then into
1/4 inch slices
3 tsp. salt
1/3 cup flour
1 tbs. dry mustard
1 tsp. turmeric
1 1/2 cups sugar
3 cups white vinegar

Bring a large pot of salted water to a boil. Using a strainer, individualy blanch the cauliflower, cabbage, red pepper and onion. Put each vegetable in the strainer and lower it into the boiling water, leave for about 5 seconds, remove anfd let drain.

Put all the vegetables in a large bowl, add the cucumber and toss to mix.

In a small pan, combine the salt, flour, dry mustard, turmeric, sugar and 1 cup of the vinegar. Cook over low heat for a few minutes, stirring constantly. Add the remaining 2 cups of vinegar and continue to cook until smooth and thick. Remove from heat.

Fill clean jars with the vegetable mixture, then spoon the mustard-vinegar over until vegetables are covered. Cover and refrigerate. Use within a month.