1.Place cauliflower, onion and capsicum in large bowl, sprinkle with salt. Cover; stand overnight.
2.Rinse vegetables under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaf in large saucepan; bring to a boil.
3.Add vegetables; simmer, covered, about 20 minutes or until vegetables are just tender. Stir in blended curry powder, mustards, turmeric, flour and extra vinegar; stir over heat until mixture boils and thickens.
4.Spoon hot pickles into hot sterilised jars; seal while hot.