Mustard Pickles

By d_s1

Ingredients

• 1 cauliflower
• 4 cucumbers
• 1 quart silverskin onions
• 4 stalks celery
• 4 Tbsp pickling salt in 2 cups water
• 3/4 cup flour
• 2 cups brown sugar
• 3 Tbsp dry mustard
• 2 tsp turmeric
• 1 cup vinegar
• 4 cups vinegar
• 1 tsp celery seed

Preparation

Step 1

Peel and seed cucumbers. Wash and break cauliflower into small pieces. Peel onions. Cut celery into small pieces. Let stand in brine overnight up to 24 hours. Heat through, just enough to scald, not boil. Drain off the brine. Make a paste with the flour, brown sugar, dry mustard and turmeric. Add 1 cup vinegar and stir until smooth. Add the rest of the vinegar and the celery seed. Cook mixture until it thickens and is smooth. Add vegetables and cook till heated through. Bottle and seal.