Slice cucumbers and onions.

Cube red peppers.

Combine sliced cucumbers, sliced onions, and cubed red peppers in a large container.

Mix water and salt together.

Pour the salt water mixture over the vegetables.

Soak overnight in the salt and water mixture.

Drain the vegetables in the morning.

In a separate bowl, use a cup of vinegar to mix flour and sugar until smooth.

Add the remaining vinegar, dry mustard, and turmeric to the mixture.

Pour the vinegar mixture over the drained vegetables.

Bring the mixture to a boil.

Boil for 30 minutes.

Transfer the hot pickles into clean, hot jars.

Seal the jars immediately.