Food
Sweet Mustard Pickles
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 to 6 quarts.
Ingredients
12 cucumbers, sliced
1 cauliflower, washed and cut into florets
3 pounds small onions, sliced
1/2 cup salt (or less)
1-1/3 cups flour
6 cups sugar
1 tablespoon turmeric
4 tablespoons dry mustard
2 quarts (or more) apple cider vinegar
Instructions
Clean and trim vegetables and sprinkle with salt. Let stand overnight. In the morning, rinse and drain. Combine dry ingredients, blend in the vinegar, and cook until thickened, stirring. Pour this over the vegetables, adding more vinegar, if necessary, to cover. Simmer for 30 minutes, then process in sterilized glass jars.
