In large pot, place neckbones, vegetables and pickles. Add water and cook over medium heat 45 minutes. Add potatoes and cook until soft, about 20 minutes. Increase heat to medium-high. Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils. Season to taste with salt. Remove neckbones and discard. Makes 6 to 8 servings.

Note: This soup tastes best refrigerated and served the next day.