Mustard Pickled Vegetables

Ingredients

• 1 quart tiny whole cucumbers
• 1 quart large cucumbers, sliced
• 1 quart green tomatoes, sliced
• 1 quart small button onions
• 1 large cauliflower, divided into flowerettes
• 4 green peppers, cut fine
• 4 quarts water
• 1 pint salt
• 1 cup flour
• 6 tablespoons mustard
• 1 tablespoon turmeric
• 1 cup granulated sugar
• Vinegar, as needed

Method

1. 1 Combine cucumbers, tomatoes, onions, cauliflower, and peppers in a large bowl.
2. 2 Make a brine with water and salt, pour over vegetables, cover, and let stand for 24 hours.
3. 3 Scald the brine, drain vegetables in a colander, and set aside.
4. 4 Mix flour, mustard, and turmeric with some vinegar to form a smooth paste.
5. 5 Add sugar and enough vinegar to make 2 quarts total. Boil until thick and smooth.
6. 6 Add drained vegetables to the sauce, heat through, and bottle.