Grandma’s Mustard Pickles

Ingredients

• 8 cups cucumbers, fresh, unpeeled, bite size pieces
• 2 red bell peppers, bite size pieces
• 3 green bell peppers, bite size pieces
• 1 1/2 pounds pearl onions, peeled
• 1 large head cauliflower, broken into small pieces
• 1 cup pickling salt (no iodine)
• 3 quarts + 3 cups + 1 1/2 cups water
• 3 cups + 1 1/2 cups apple cider vinegar
• 3 cups sugar
• 1 can pickling spice (about a cup)
• 1 cup flour
• 6 Tablespoons Colman's dry mustard
• 1 1/2 Tablespoons turmeric

Directions

1. Combine vegetables in a large pickling crock or glass container. Mix pickling salt and 3 quarts water. Pour over the vegetables and let stand in cool place overnight.
2. Drain vegetables. Cover with boiling water, let stand 10 minutes, then drain again.
3. In a large pot, add 3 cups cider vinegar, 3 cups water, and 3 cups sugar. Pour one can of pickling spice into a cotton spice bag (or Grandma uses a clean sock!) and submerge in liquid, keeping the top of the bag on the edge of the pot. Bring to a boil.
4. In a separate bowl, combine flour, dry mustard, and turmeric. Mix well. Add 1 1/2 cups water and 1 1/2 cups apple cider vinegar. Mix well and add to the boiling water mixture. Bring to a boil and simmer until thickened.
5. Add vegetables to the thickened sauce. Cook until tender. Remove spice bag.
6. Fill hot, sterilized jars. leaving 1/2" headspace. Process in a water bath canner for 5 minutes. Makes 11-12 pints.
7. Enjoy!

Notes