Irene's Mustard Pickles

By Reneeb

Ingredients

• Brine:
• 3 qts cuc's sliced
• 1 qt onions sliced
• 1 red pepper chopped
• 1 green pepper chopped
• 1 yellow pepper chopped
• 1 pkg celery chopped
• 6 c sugar
• 3 t tumeric
• 1 t celery seed
• 2 t mustard seed
• 3 c 7% vinegar

Preparation

Step 1

soak for 12 hours all chopped/sliced vegetables in 1/2 c salt and water. Drain. Boil 4 c water and 1 c vinegar.Vegetables should be covered in brine. Stand overnite again. Drain extremely well.

Boil sugar, tumeric, celery seed, mustard seed and vinegar till boiling. Stiffen with flour or starch.
Add vegetables, stir(might need to be stiffened more once pickles are in)

Fill jars, wipe rims, seal tight.