Favorite Mustard Pickles

Servings: 6
Ingredients:

12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 c  Pickling Salt
8 c  Sugar
8 c  Cider Vinegar
1 1/2 c  Unbleached Flour
1/2 c  Dry Mustard
3 T  Tumeric
2 T  Celery Salt

* Pearl onions are the small white or silver
skinned onions used in ** Break cauliflowers into
bite-sized flowerets.
~——————————————————
~—————– Finely chop or grind, through the
medium blade of a food chopper, the cucumbers, onions,
and red pepper, and put each ground vegetable into a
separate bowl. Rinse the food chopper between each
vegetable. Also put into separate bowls, the
gherkins, white onions, and the cauliflower flowerets.
Sprinkle each vegetable with the salt, using about
1/4 c to each bowl. Cover the gherkins, pickling
onions, and cauliflower with cold water and let all
the vegetables stand overnight. In the morning, drain
the chopped vegetables in a colander; drain the whole
vegetables and dry them with a towel. Mix the
vegetables in a preserving kettle, stir in the sugar
and 6 cups of the vinegar, and bring the mixture to a
boil. Combine the flour, mustard, tumeric and celery
salt and mix them to a smooth paste with the remaining
vinegar. Stir the paste gradually into the vegetables
and continue to stir until the sauce is slightly
thickened. Turn the pickles into jars and seal at
once. Makes 6 quarts.

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