Mom's Mustard Pickles

Submitted by Kim A. Heaphy

"Now that Mom has difficulties standing for long periods of time, I have received her recipes for all the great stuff that we enjoyed growing up! This was always one of my favourites and had this as a side with any meat and potato meal that we were served."

 

• Ready In: 24hrs 5mins
• Ingredients: 14
• Yields: 10 500 ml jars

ingredients

• BRINE

• 2⁄3 cup salt
• 10 cups water

• SAUCE

• 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

directions

1. Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
2. 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.
3. 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.