Mixed Mustard Pickles

Name: Mixed Mustard Pickles
Ingredients: 1 cauliflower; 3 green peppers; 1 sweet red pepper; 3 cups white onions Small, Pearl Onions; 2 pounds green tomatoes; 3 cups cucumbers Tiny, Pickling Whole; 1 quart cucumber Slices, Unpared, 1/8-Inch Thick; 1 cup salt; 1 quart cold water; 1 1/2 quarts vinegar; 2 cups granulated sugar; 2 teaspoons celery seed; 3/4 cup unbleached all purpose flour Sifted; 1/4 pound dry mustard 1 1/4 Cups; 1 1/2 teaspoons tumeric; 2 cups cold water

16 ingredients

2 steps

Ingredients

1 cauliflower
3 green peppers
1 sweet red pepper
3 cups white onions Small, Pearl Onions
2 pounds green tomatoes
3 cups cucumbers Tiny, Pickling Whole
1 quart cucumber Slices, Unpared, 1/8-Inch Thick
1 cup salt
1 quart cold water
1 1/2 quarts vinegar
2 cups granulated sugar
2 teaspoons celery seed
3/4 cup unbleached all purpose flour Sifted
1/4 pound dry mustard 1 1/4 Cups
1 1/2 teaspoons tumeric
2 cups cold water

Directions

1

Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.)
2

Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring