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Mustard Pickles

1 Peck Cauliflower, Little Onions, and Small Cucumbers 1 Cup of Salt 1/2 Gallon Cider Vinegar 1/2 Pound Mustard 1 Tablespoon Turmeric 21/2 Tablespoons of Curry Powder 2 Tablespoons of Ginger 1 Teaspoon Cayenne Pepper Look over vegetables carefully and sprinkle with the salt between layers; cover with boiling water and let stand all night; drain and wipe dry; stir other ingredients in a little cold vinegar until the lumps are out, then stir it into the half-gallon of hot vinegar and keep on stirring until it comes to a scald. Pour over the pickles, stir it once or twice for a day or two and then put in glass jars.