Piccalilli

This recipe is a dilly for Piccalilli!!
    
½     Lb salt
½     Gallon water
1      Lb cauliflower florets
1      Lb Ontario greenhouse cucumber, chopped
1      Lb pearl onions, cut in half
½     Cup sugar
1      Tsp dry mustard powder
½     Tsp ground ginger
3      Cups white vinegar
2      Tbsp flour
1      Tbsp ground turmeric
    
In a large bowl, dissolve the salt in the water. Add the cauliflower, cucumber and onions. Cover and set aside for 24 hours. After 1 day, drain the veggies and reserve the salt brine.

In a large sauce pan over medium heat, add 2 cups of the vinegar, sugar, mustard and ginger. Add the vegetables and the brine to the sauce pan and simmer for 20-30 minutes.

Add the flour and turmeric to the remaining 1 cup of vinegar and stir until blended. Stir into the vegetable mixture and boil for 2-3 minutes. Pour into sterilized canning jars.

Lower the jars into a hot water bath, making sure that the water covers the jars. Boil jars in water for 10-15 minutes. Cool jars and store until ready to use.