Favorite Mustard Pickles
Yield: 6 Quarts
12 medium sized cucumbers
6 medium sized onions
6 red peppers, seeded
2 qt gherkins
2 qt pearl onions, peeled
2 large heads cauliflower, broken into bite-sized flowerets
1 1/2 c pickling salt
8 c sugar
8 c cider vinegar
1 1/2 c unbleached flour
1/2 c dry mustard
3 tb turmeric
2 tb celery salt
Finely chop or grind, through the medium blade of a food chopper,
the cucumbers, onions, and red pepper, and put each ground vegetable
into a separate bowl. Rinse the food chopper between each vegetable.
Also put into separate bowls, the gherkins, white onions, and the
cauliflower flowerets. Sprinkle each vegetable with the salt,
using about 1/4 c to each bowl. Cover the gherkins, pickling
onions, and cauliflower with cold water and let all the vegetables
stand overnight. In the morning, drain the chopped vegetables in
a colander; drain the whole vegetables and dry them with a towel.
Mix the vegetables in a preserving kettle, stir in the sugar and
6 cups of the vinegar, and bring the mixture to a boil. Combine
the flour, mustard, tumeric and celery salt and mix them to a smooth
paste with the remaining vinegar. Stir the paste gradually into
the vegetables and continue to stir until the sauce is slightly
thickened. Turn the pickles into jars and seal at once and process.
Makes 6 quarts.