2  quarts cubed cucumbers
2  quarts tiny pickling onions, peeled
1  large head cauliflower, broken into flowerets
2  large sweet red peppers, seeded and chopped
1 cup sea salt
8 cups vinegar
2 1/2 cups honey
1/2 teaspoon turmeric
2 tablespoons pickling spice
12  whole cloves
2 teaspoons mustard seeds

Combine the vegetables, sprinkle with salt, cover with cold water, and let stand overnight. Drain, rinse in fresh water and drain again.

Combine the vinegar, honey, and turmeric in a large kettle. Tie the remaining spices in a square of cheesecloth and add them to the vinegar mixture. Place over medium heat and bring to a boil. Cook for 10 minutes. Add well-drained vegetables, bring to a boil. Cook for 5 minutes.

Pack into hot sterilized jars to within 1/2” from tops. Complete seals; process for 10 minutes in a boiling-water bath.