| Mustard Pickles |
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2 gallons cucumbers, cut in 4th long ways, cut out seeds, cut into chunks
3 lbs. pearl onions, cooked and peeled
3 med. onions, chopped
3 heads cauliflower, cut up and cooked
4 1/3 c. sugar
2 c. prepared mustard
2 1/2 tbsp. dry mustard
1 tsp. Turmeric
Approximately 1 1/2 qt. Water
Approximately 1 1/2 qt. Vinegar
Cornstarch to thicken (about 8 heaping tbsp.) |
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| Instructions |
| Sprinkle cucumbers with salt; let stand overnight, then drain. Prepare other ingredients; set aside. Boil cucumbers in weak vinegar until transparent; drain and set aside. Mix remaining
ingredients; heat to boil. Thicken, add vegetables, season to taste with salt. Seal.
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