Mustard Pickled Vegetables

• 2 quarts cucumber tiny
• 2 quarts pearl onions small white
• 2 quarts string beans halved
• 2 quarts green tomatoes coarsely-chopped
• 2 heads cauliflower fresh, cut in flowerets
• 6 sweet pepper chopped
• 1 cabbage head small, shredded
• 1 ounce turmeric
• 1/2 teaspoon whole cloves
• 2/3 cup dry mustard
• 1 1/2 cups brown sugar
• 2 tablespoons mustard seeds
• 1 tablespoon allspice
• cider vinegar to cover
• 1/2 cup flour mixed with
• water to make a paste

1. Mix all vegetables and sprinkle with salt. Let stand 24 hours and drain off brine.
2. Place vegetables in a large heavy pot, add all other ingredients except flour and water and boil for 15 minutes. Add flour paste, and boil 5 minutes longer or until vegetables are tender but not mushy. Remove from heat, seal in sterilized jars while mixture is still piping hot.

cucumber tiny, pearl onions, string beans, tomatoes, cauliflower, sweet pepper, head small, turmeric, whole cloves, dry mustard, brown sugar, mustard seeds, allspice, vinegar, flour, water

Taken from www.yummly.com/recipe/Mustard-Pickled-Vegetables-1666412 (may not work)