Mustard Pickles
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 4:10am

Ingredients




2 quarts cucumbers, about 6 large, cut into chunks
2 quarts cauliflower, about 3 heads, cut into chunks
2 quarts white pearl onions (about 40 oz)
1 cup non-iodized salt
2 cups water, divided
2 quarts apple cider vinegar
1/2 cup dry mustard
6 cups sugar
1/2 cup flour (may need to add more)
1/2 tablespoon turmeric
1/2 tablespoon celery seed

Preparation

1 Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain. 2 Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. 3 Process in a water bath canner for 15 minutes.