Small Batch Mixed Vegetable Mustard Pickles

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 quart pickling cucumber (about 1.5 lbs/625 g)
• 4 cups cauliflower florets (1 small head)
• 1 cup peeled pearl onion
• 1/2 cup pickling salt
• 6 cups water (lukewarm)
• 3 cups granulated sugar
• 1/2 cup all-purpose flour
• 3 tablespoons dry mustard
• 1 tablespoon celery seed
• 1 1/2 teaspoons turmeric
• 3 cups vinegar
• 1/2 cup water

Recipe

• 1 cut a thin slice from the ends of each cucumber and cut into thick slices. place cucumbers, califlower and onions in a large non-reactive container. combine salt with lukewarm water, stirring until dissolved. pour over vegetables and let stand 24 hours. make sure vegetables are covered, i often have to make the brine a couple of times to have them covered.
• 2 after 24 hours, drain the vegetables well, and rinse them well.
• 3 combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. whisk in vinegar and water. bring to to a boil over high heat stirring constantly, until smooth and thickened. add vegetables and return to a boil for 30 seconds.
• 4 remove hot jars from canner. remove vegetables from liquid with a slotted spoon; pack into jars. process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 l) jars.