1Break cauliflower into small florets. Chop the carrots, papaya, bell peppers, onions, cucumber and celery into small pieces. Scald the vegetables in a mixture of water and 1 tablespoon for 10 minutes; drain well.
2Combine the flour, mustard, remaining salt and turmeric; add one cup of water. Cook over medium heat, stirring constantly until the mixture thickens. Add the vinegar slowly and bring to a boil. Add the finely chopped jalapeños, then add the other vegetables and remove from the heat, stirring well.
Pack into jars and seal immediately.