Mixed Mustard Pickles

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Mixed Mustard Pickles

 

1 large cauliflower

3 large green peppers

1 large sweet red pepper

3 cups small white onions

2 lbs. green tomatoes

3 cups pickling whole cucumbers

1 quart cucumber slices, unpared, 1/8 inch thick

1 cup salt

1 quart cold water

1 1/2 quarts vinegar

2 cups granulated sugar

2 tsps. celery seed

3/4 cup unbleached all-purpose flour

1/4 lb. dry mustard

1 1/2 tsps. turmeric

2 cups cold water

 

Wash the cauliflower and break into small flowerettes. Wash, seed and halve

the peppers, cutting them into 1/4-inch crosswise slices

(rings). Pour boiling water over the onions, let stand for 5 minutes,

then skin. Wash the tomatoes and cut them into eighths. Mix the

cauliflower, peppers, onions, tomatoes, whole and sliced

cucumbers in a large bowl. Cover with the salt and cold water

combined. Let stand for 16 hours, then place the mixture in a large

kettle and bring just to a boil, then drain. Meanwhile, heat the

vinegar, sugar and celery seed to boiling. Mix the flour and the rest

of the ingredients into a paste. Stir into the vinegar mixture,

blending well. Add the drained vegetables and cook, uncovered, for 20

minutes, stirring constantly. Turn at once into clean hot sterilized

preserve jars and seal at once as the manufacturer directs. Process in a hot

water bath according to your conditions. Yields 9 pints.