Mustard Pickles

By Marieanne

Michele (Peggy's) 7x250 ml
Sept 2018 Made 3x500ml and 9x250ml

Ingredients

• 12 pickling cucumbers, cut in small pieces, seeds and skin removed.
• 2 bottles cocktail onions or 9 small silver skin onions
• 1 sweet red pepper
• Cauliflower and carrots cut smaller than the cucumber
• 1/4 cup pickling salt (coarse salt)
• Dressing
• 3/4 cup flour (closer to 1 cup)
• 4 cups white sugar
• 1 cup water
• 3 cups vinegar
• 1 tsp celery seed
• 3 TBSP dry mustard
• 21/2 tsp tumeric

Preparation

Step 1

Combine cucumbers, onions, red pepper and salt. Let stand overnight. Rinse well the next day before using.
In a bowl mix all dry ingredients. Add the 1 cup water to these dry ingredients.
Bring vinegar to a boil. Add some of the hot vinegar to the dry ingredients which have been mixed with the water. Whisk to remove the lumps.
Add this mixture to the rest of the warm vinegar.
Cook 15 minutes until thick.
Add vegetables(rinsed) and bring to a boil. Cook 30 minutes.
I only cooked it 10 minutes and 20 minutes in the canner