Mustard Pickles

Pat Allen

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Ingredients

1 large head of cauliflower, cut into flowerets
1 quart small green tomatoes, in wedges
3 green peppers, sliced
1 1/2 lb 2 inch cucumbers, in half lengthwise or use smaller ones whole from your garden
3 c. little pickling onions
Combined washed vegetables
Cover with a mixture of:
1 c. granulated pickling salt
4 c. water
let stand in a cool place overnight
Drain. Cover with boiling water and let stand 10 minutes. Drain again.
Combine 2 c. sugar
1 c. all purpose flour
1/2 c. dry mustard
1 T. tumeric
5 c. cider vinegar
5 c. water

Cook and stir until thick and bubbly. Add vegetables.
Cook until just tender. Do not overcook
Fill hot jars with 1/2 inch headspace and adjust lids.
Process in boiling water for 5 minutes, beginning timing when water returns to a boil.

Yield: about 10 pints. Yummy! Great gift but hard to part with!

1 large head of cauliflower, cut into flowerets
1 quart small green tomatoes, in wedges
3 green peppers, sliced
1 1/2 lb 2 inch cucumbers, in half lengthwise or use smaller ones whole from your garden
3 c. little pickling onions
Combined washed vegetables
Cover with a mixture of:
1 c. granulated pickling salt
4 c. water
let stand in a cool place overnight
Drain. Cover with boiling water and let stand 10 minutes. Drain again.
Combine 2 c. sugar
1 c. all purpose flour
1/2 c. dry mustard
1 T. tumeric
5 c. cider vinegar
5 c. water