Cut cucumbers into 1/2-inch chunks or 1/4-inch slices; measure 6 cups. Pack cucumbers and cauliflower into hot, sterilized pint jars, leaving 1/2-inch head space. In saucepan mix remaining ingredients and 1 1/3 cups water. Bring to boil. Pour hot liquid over vegetables, leaving the 1/2-inch headspace. (Liquid will be cloudy because of the mustard.) Adjust lids. Process in boiling water canner 10 minutes. Makes 5 pints.