(The picture is from Cookies or Biscuits?)
Mustard Pickles
Vegetables:
1 quart large cucumbers, cubed
1 quart small cucumbers
1 quart small silver, skinned onions
1 quart chipped green tomatoes
2 red peppers, chopped
1 large cauliflower, broken into small pieces
Brine:
1 quart water
1/2 cup salt
Sauce:
6 tablespoons prepared mustard
1 tablespoon tumeric
1 cup flour
2 cups sugar
2 quarts white vinegar
Wash all vegetables, place in a large pot and cover with brine. Let stand 24 hours. Bring to a vegetables and brine to a boil. Drain throughly. Mix sauce ingredients together in a saucepan and cook until thick. Stir into vegetables. Heat thoroughly. Bottle and process in a hot water bath for 20 minutes.
Recipe shared by Robin (at the request of Grandma, Sheila Sarah Blossom Brinkerhoff)
