Wash all vegetables. Cut cauliflower into bite sized florets, peel the cocktail onions, and slice cucumbers into ¾-1" thick slices. If you have a wavy slicer, feel free to use that for authenticity!
Fill your LARGE pot with at least 6" of water, put on medium or high heat to bring it to a boil as you prepare your brine.
In another pot (NOT the canning pot!), combine vinegar, water, sugar, salt, mustard powder, and turmeric. Bring to a boil, stirring well to dissolve the salt.
As brine is coming to a boil, cut two large squares from the cheesecloth, stack on top of each other. Measure the pickling spice into the center of the cheesecloth, draw edges of cloth in to enclose the spices, tie into a tight little package with the twine.
Once brine comes to a boil, add spice package and boil for 10-15 minutes, to taste.
Once it tastes right to you, remove the spice packet. Add vegetables, stir well, and boil for 10 minutes.
Remove a little of the brine, mix Clear Jel into it until smooth. Add a little more brine if necessary to get it to a pourable consistency, add it all back into the pot and stir well. Boil for 5 more minutes.
After 5 minutes, turn the heat off.
Use a sterilized canning funnel and sterilized ladle to scoop pickles and sauce into sterilized canning jars, leaving about ½" head space.
Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT!
Carefully place your jars of pickles into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal.
Any jars that didn’t seal should be put in the fridge and used in the next few weeks. Store in a cool, dark area (ideally) for up to 1 year, chill well before eating.