Bread and Butter Pickles

cucumbers (dill pickle size){1 gal}
8 sm onions
1/2 c salt
4 c vinegar
1/2 tsp ground cloves
1 tsp celery seed
2 green peppers
1 head cauliflower
4 c sugar
1.5 tsp turmeric
2 Tbsp mustard seed

Wash cucumbers, peppers and onions. Slice crosswise into thin slices. Break cauliflower into flowerets. Bury vegetables in cracked ice with the salt. Cover and weight down, allowing them to stand about three hours. Drain vegetables. Make a syrup of sugar, vinegar and spices by boiling. Pour over vegetables, place over low heat and stir occasionally. Heat mixture to scalding point, but do not allow to boil. Allow to heat thoroughly for 40-60 minutes. Place in sterilized jars and seal. Makes 5-6 quarts.