Small Batch Mixed Vegetable Mustard Pickles

• 1 quart pickling cucumber (about 1.5 lbs/625 g)
• 4 cups cauliflower florets (1 small head)
• 1 cup peeled white pearl onion
• 1/2 cup pickling salt
• 6 cups water (lukewarm)
• 3 cups granulated sugar
• 1/2 cup all-purpose flour
• 3 tablespoons dry mustard
• 1 tablespoon celery seed
• 1 1/2 teaspoons turmeric
• 3 cups vinegar
• 1/2 cup water

1. Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
2. After 24 hours, drain the vegetables well, and rinse them well.
3. Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
4. Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

cucumber, cauliflower, onion, pickling salt, water, granulated sugar, allpurpose, dry mustard, celery, turmeric, vinegar, water

Taken from www.food.com/recipe/small-batch-mixed-vegetable-mustard-pickles-388027 (may not work)