Favorite Mustard Pickles

1. 1

   Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl.

2. 2

   Rinse the food chopper between each vegetable.

3. 3

   Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets.

4. 4

   Sprinkle each vegetable with the salt, using about 1/4 c to each bowl.

5. 5

   Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight.

6. 6

   In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel.

7. 7

   Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil.

8. 8

   Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar.

9. 9

   Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened.

10. 10

    Turn the pickles into jars and seal at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.