Mustard Pickled Vegetables
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 quarts tiny cucumbers
2 quarts small white pearl onion
2 quarts halved string beans
2 quarts coarsely-chopped green tomatoes
2 heads fresh cauliflower cut in flowerets
6 sweet peppers chopped
1 small cabbage head shredded
1 ounce turmeric
1/2 teaspoon whole cloves
2/3 cup dry mustard
1 1/2 cups brown sugar
2 tablespoons mustard seed
1 tablespoon allspice
Cider vinegar to cover
1/2 cup flour mixed with
Water to make a paste

Preparation

1 Mix all vegetables and sprinkle with salt. Let stand 24 hours and drain off brine. 2 Place vegetables in a large heavy pot, add all other ingredients except flour and water and boil for 15 minutes. Add flour paste, and boil 5 minutes longer or until vegetables are tender but not mushy. Remove from heat, seal in sterilized jars while mixture is still piping hot.