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Sprinkle cucumbers, onions, green beans, tomatoes, cauliflower and cabbage with salt. Let stand 24 hours. Drain off brine and put pickles into preserving kettle. Add remaining ingredients except for the flour. Boil ingredients (except the flour) for 15 minutes. Add flour mixed to a smooth paste with a little water, boil 5 minutes longer until vegetables are tender but not mushy. Pack into sterilized jars and seal at once.
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