Julia:

I don't know if this is the recipe you are looking for, but I got it from the Ball canning book. I think you could substitute whatever vegetables you had (like cauliflower).

End-of-the-Garden Pickle

1# zucchini, cut into 1/4 inch slices
1# green beans, ends removed
1/2# carrots, cut into 1/4 inch slices
1/2# pickling onions, peeled and cut into 1/4 inch slices
2 large sweet green peppers, cut into 1/2 inch strips
1 large sweet red pepper, cut into 1/2 inch strips
1 cup brown sugar
1 cup white sugar
2 Tblsp dry mustard
2 Tblsp mustard seed
1 1/2 Tblsp salt
1 tsp cinnamon
1 tsp cinger
3 cups cider vinegar

Mix vegetables; set aside. Combine sugars, spices and vinegar in a large saucepot. Bring mixture to a boil; add vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 5 pints.