- 1 medium head cauliflower, broken into florets and blanched
- 1 medium onion, sliced into rings
- 1 (16 ounce) can green beans, drained
- 1 (16 ounce) can wax beans, drained
- 1 (16 ounce) can lima beans, drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 4 sweet pickles, sliced
- 3 carrots, sliced and blanched
- 1 1/2 cups vinegar
- 3/4 cup water
- 1/2 cup sweet pickle juice
- 2 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon dry mustard
- In a large bowl, combine cauliflower, onion, all of the beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently. Cover and chill overnight. Stir again; drain before serving.