Darlene's mustard pickles

1. Slice cukes lengthwise, remove seeds, and slice into chunks.
2. Chopi onions into chunks.
3. Sprinkle with coarse salt and let stand overnight.
4. Weight with heavy can on plate i usually place them in a collander inside a large bowl, so they do not sit in the liquid which drains out of them.
5. Keeps them a bit crisper.
6. Next day, drain well.
7. Add cut up cauliflower (cooked) boil sauce ingredients for 5 min. add cukes, onions, & cauliflower and boil for approx.
8. ½ hour.
9. If too thin, stain off some sauce but keep and use as a mustard sauce.
10. If you find it too thick (which you probably will not), add some of the water.
11. This is a rather forgiving recipe which may be adapted easily to your own personal taste *i personally prefer using half white sugar and half brown, or all brown, but some people prefer the colour obtained with using all white sugar.