Recipe information
Yield
Makes about 12 pints
Ingredients
1 quart large cucumbers, cubed
1 quart very small cucumbers
1 quart small white onions, peeled
1 quart green tomatoes, coarsely chopped
2 sweet red peppers, seeded and coarsely chopped
1 large cauliflower, broken into flowerlets
1 cup salt
2 quarts water
6 tablespoons dried mustard
1 tablespoon turmeric
1 cup flour
2 1/2 cups sugar
2 quarts cider vinegar
Preparation
Place all the vegetables into a large bowl, sprinkle with the salt, cover with the water and leave overnight. In the morning, pour the vegetables and brine into a large pot, bring to a boil and drain. Mix the dry mustard, turmeric, flour and sugar in a large saucepan. Gradually add the vinegar, stirring until smooth. Cook over medium heat until thick, stirring constantly. Combine sauce and vegetables in the large pot, heat just to the boiling point, pour into hot, sterilized jars cover and seal.
