MOM'S MUSTARD PICKLES

Mom's Mustard Pickles image

Provided by Kim A. Heaphy

Categories Easy

Time P1DT5m

Yield 10 500 ml jars

Number Of Ingredients 14

2/3 cup salt
10 cups water
2 cups sugar
1/2 cup flour
1/2 cup dry mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 1/4 teaspoons turmeric
3 1/2 cups vinegar
10 cups cucumbers, peeled and diced
1 small cauliflower, cut in flowerets
1 1/2 cups Spanish onions, coarsely chopped
2 tablespoons salt
2 cups water

Steps:

Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.

Nutrition Facts : Calories 253.7, Fat 2.3, SaturatedFat 0.2, Sodium 8966.9, Carbohydrate 53.9, Fiber 2.4, Sugar 43.6, Protein 3.6