Eva’S Mustard Pickle

• 50 whole Medium Pickling Cucumber (3 - 4 Inches)
• 3 pounds Pickling Or Pearl Onions
• 2 whole Large Heads Of Cauliflower
• 1 cup Salt
• Water For Brine
• 1/2 gallons White Vinegar
• 4 ounces, weight Colman's Dried Mustard
• 3 Tablespoons Pickling Salt, Or Regular Salt
• 4 cups Sugar
• 1 Tablespoon Turmeric
• 1 Tablespoon Curry Powder
• 1 Tablespoon Celery Seed
• 1 Tablespoon Powdered Ginger
• 1 cup Flour
• 2 whole Red Peppers, Finely Chopped

1. The night before, chop up pickling cucumbers into 1/2 slices. Peel onions by pouring boiling water over them and letting stand for about 2 minutes. Drain and place in an ice water bath to stop the cooking. Using a sharp knife, cut off the ends and peel. Chop up cauliflower into 1/2 -3/4 inch pieces. In a large pan or bowl, cover vegetables with cold water and add one cup of salt. Stir and set aside overnight.
2. The next day, drain and rinse thoroughly. Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar. Bring to a boil. Add mustard, pickling salt, sugar, and other spices. Add flour to thicken and return to a boil. Add finely chopped red peppers. Simmer for 1 hour. Sauce should thicken.
3. Using safe canning methods, bottle in pint jars in a boiling water canner. Check with your local state extension office for processing times. For my altitude in the Mountain West it's 20 minutes.
4. Makes 13 pints.

cucumber, onions, cauliflower, salt, water, white vinegar, mustard, pickling salt, sugar, turmeric, curry, celery, powdered ginger, flour, red peppers

Taken from tastykitchen.com/recipes/canning/evae28099s-mustard-pickle/ (may not work)