Mustard Pickles

Total Time: 1 hr 26 mins Preparation Time: 1 hr Cook Time: 26 mins

Ingredients

• 1 quart onion
• 2 quarts cucumbers
• 1 medium cauliflower
• 2 finely diced sweet red peppers (optional-but makes adds nice colour) (optional)
• 3 1/2 cups sugar
• 1/2 cup flour
• 2 tablespoons turmeric
• 2 tablespoons celery seeds
• 1/2 cup mustard powder
• 1 quart vinegar
• 4 tablespoons pickling spices

Recipe

• 1 peel and cut onions into medium sized pieces.
• 2 peel cucumbers, remove seeds and centres.
• 3 cut to desired size.
• 4 if cucumbers are green and not too ripe, skin may be left on.
• 5 separate cauliflower into small flowerets.
• 6 dice red peppers.
• 7 make a brine to cover vegetables of 1/2 coarse salt to 1 quart water.
• 8 add a pinch of alum and let stand overnight (up to 24 hours).
• 9 then drain vegetables and prepare sauce.
• 10 pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
• 11 set aside boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
• 12 remove pickling spice bag and throw out.
• 13 combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
• 14 cook sauce until thick, continually stirring with whisk.
• 15 add vegetables and cook slowly for 25 minutes, stirring occasionally.
• 16 be careful not to scorch.
• 17 ladle into hot, sterilized jars, while mixture is still hot.