The Best Mustard Pickles

The Best Mustard Pickles

4 cups tiny silver onions
24 small cucumbers, 3 to 4 inches long
1 medium cauliflower
1 sweet red pepper
8 cups cold water
1 cup pickling salt
pinch alum
2 1/2 cups sugar
1/2 cup flour
1/2 cup dry mustard
2 tbsps. turmeric
2 tbsps. celery seed
5 cups cider vinegar

Peel onions. Wash cucumbers well and cut into slices about 1/4 inch thick. Separate cauliflower into bite-size pieces. Cut red pepper into short strips. Measure cold water into a large bowl. Add the salt and alum and stir until salt is dissolved. Add vegetables. Let stand overnight. Drain very well. Combine sugar, flour, mustard, turmeric and celery seed in a large kettle. Stir until very well blended. Blend in vinegar gradually, stirring until smooth. Set over moderate heat and cook until boiling, thickened and smooth, stirring constantly. Add vegetables and heat over moderate heat for 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal.
Makes about 8 cups.

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