Cookie Bookie

Mustard Pickles

1 quart cucumbers
1 quart small pickling onions
1 quart green tomatoes
1 head cauliflower
2 bunches celery
6 sweet red peppers

Sauce:
6 tablespoons dry mustard
1 tablespoon tumeric
¾ cup flour
¾ quart white vinegar
¾ quart water
¼ cup salt
3 cups sugar

Cut vegetables to bite size pieces and place in large stockpot.

Stir water, vinegar, salt and sugar together. Set aside 1 cup of this mixture and pour remainder over vegetables. Bring to boil.

Mix mustard, tumeric and flour with reserved liquid mix until well mixed then slowly stir into hot vegetables. Cook 20 minutes.

Ladle hot mixture into clean canning jars. Use a bubble-freer or plastic knife to remove any air bubbles. Clean jar rims and threads with clean cloth and place hot lids and screw rings on top. Process 25 minutes in water bath.

Makes appx. 10 pints