Mustard Pickles

By dkosik

Ingredients

• 2 lg. cauliflower's
• 4 big cucumbers (seeded and chopped medium-fine)
• 8 green peppers (seeded and chopped medium-fine)
• 3 medium-size onions (diced med.)
• 2/3 c. salt
• 2 qts. water
• 1 c. flour
• 2 c. flour
• 2 T. powdered mustard
• 1 T. turmeric
• 5 c. vinegar
• 3 1/2 to 4 c. water

Preparation

Step 1

Remove leaves from cauliflower and break into small pieces. Place all prepared vegetables in large bowl. Dissolve salt in water and add to vegetalbes. Cover and let stand overnight. The next day, place on stove and bring to boil. Remove and drain. In separate saucepan, mix the flour, sugar, mustard and turmeric. Add vinegar and water (which has been combined) a little at a time to obtain a smooth, then mixture. Bring to a boil, stirring constantly; cook and stir until smooth and thick. Add drained vegetables and continue simmering until vegetables are just heated through. Do not overcook. They should be crisp. Put into jars and seal at once. Makes 8 pints.
NOTE: This is my mother's recipe. Delicious! Mine was never as good as hers.