Each tiny cucumber was washed and wiped and placed in the saucepan. Adelaide covered the onions with boiling water for a few minutes, then let the cold water run into the pan while she peeled them—if you peel onions under running water you will not cry. These she added to the cucumbers.
The cauliflower Adelaide stood in a pan of cold water, to which she had added a handful of salt (this mother explained was to draw out any worms if there were any). Then she separated the cauliflower into small flowers, cutting off the thick stalk, and added to the cucumbers and onions.
The green pepper was washed and wiped, cut in halves and the seeds removed. It was then put through the meat chopper and added to the other vegetables.
Adelaide made a brine of one quart of water and one-half of a cup of salt. This she poured over the mixture of vegetables, covered and stood for twenty-four hours.
At the end of that time she placed the saucepan over the fire and let the contents heat through, then turned them into the colander to drain.
Mixing together the one-fourth cup of flour, the one and one-half tablespoons of ground English mustard, and the one-fourth tablespoon of turmeric powder with enough cold vinegar to make a smooth paste, Adelaide added one-fourth of a cup of sugar and sufficient vinegar to make one and one-fourth pints in all.
This mixture she boiled until it thickened and was smooth, stirring constantly with the wooden spoon, then added the vegetables and cooked until they were well heated throughout.
Filling the sterilized pint jars to overflowing, Adelaide inserted the silver knife to let all air bubbles rise to the top and break, fitted on the new rubbers smoothly, sealed the jars quickly and stood them upside down out of the way of any draft.
In the morning the jars were carefully inspected to be sure that they did not leak, the outsides were wiped off with a damp cloth, then Adelaide pasted on the labels and stored the pickles away in the preserve closet.