Mom'S Mustard Pickles

• BRINE
• 2/3 cup salt
• 10 cups water
• SAUCE
• 2 cups sugar
• 1/2 cup flour
• 1/2 cup dry mustard
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons mustard seeds
• 1 1/4 teaspoons turmeric
• 3 1/2 cups vinegar
• 10 cups cucumbers, peeled and diced
• 1 small cauliflower, cut in flowerets
• 1 1/2 cups Spanish onions, coarsely chopped
• 2 tablespoons salt
• 2 cups water

1. Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
2. MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
3. SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.

salt, water, sugar, flour, dry mustard, celery seeds, mustard seeds, turmeric, vinegar, cucumbers, cauliflower, spanish onions, salt, water

Taken from www.food.com/recipe/moms-mustard-pickles-485446 (may not work)