Combine cucumbers, green tomatoes, cauliflower and onions in a large non-reactive preserving kettle. Sprinkle coarse salt. Cover with a plate and put a heavy weight on top. Next morning, drain, rinse with cold water, then drain thoroughly. Add green and red pepper.

Dressing:
Bring vinegar to a boil. Combine remaining ingredients, and slowly add vinegar to make a paste, smoothing out any lumps.

Return drained vegetables to the pot and pour dressing over them, combining well. Bring to a slow boil, stirring constantly, reduce heat and simmer until thickened, about 30 minutes, stirring all the while to avoid scorching. Taste the mixture as it thickens, and add extra sugar if needed. Put in sterilized jars and cover with melted parawax.

Makes 6 to 8 500 mL bottles.