cut onions and large cauliflower head into very small pieces and put in a lge non metallic bowl cover veg with water and add salt let sit overnight

Drain and rinse vegetables and set aside. While your sauce is simmering blanch cauliflower by steaming or boiling for 3 minutes then drain

in bottom of large heavy saucepan put mustard, tumeric, flour, honey, and sugar with one cup of the vinegar and mix to a smooth paste. Add the rest of the vinegar and boil gently for 20 to 30 minutes till nicely thickened like smooth gravy

Add vegetables and simmer for another 10 minutes, less if you want a crisper pickle. bottle immediately while hot in sterilized jars.

Serve on sandwiches or with cold meat and cheese platters and some red wine

if you like a sweeter pickle add another half cup of sugar or honey. If you want a clear pickle omit the mustard. You can substitute any firm vegetables if desired such as carrots cucumber beans celery etc

For a faster result use a food processor to dice veg. then soak vegetables for two hours in extra salted water instead of overnight

makes about 8 to 10 small jars