Making Mustard Pickles

Mom’s Mustard Pickles

1 Large Cauliflower
4 lbs Onions
10 to 12 medium size cucumbers
1/2 cup pickling salt
4 cups water

Sauce

1 qt vinegar
1 qt prepared mustard (Yellow Mustard)
2 cups brown sugar
1/2 cup all purpose flour


Cut vegetables into small pieces place in a non reactive container add the salted water and let it set for at least 12 hours.

Make the sauce. Scald the vinegar in a stainless steel stock pot , heat until steaming but not boiling. Mix the brown sugar and flour together and add to the vinegar on the stove . Stir until the mixture thickens then remove from the heat and add the mustard. Mix well.

Rinse vegetables in cold tap water to remove excess salt . Cover with fresh tap water and heat to the simmering stage, do not bring to a boil. Drain off all of the liquid , add the sauce mix well and fill clean sterilized bottles. Process in hot water bath for 10 minutes. Allow to completely cool then store for two weeks before opening the first jar. (The hard part)