Mustard Pickles

• 1 small cauliflower
• 5 large cucumbers, peel, seed and dice small
• 4 large onions
• 2 red sweet peppers
• 1 bunch celery
• 1 quart pickling onions
• 7 cups white vinegar
• 7 cups white sugar
• 2 tablespoons mustard seeds
• 1 12 tablespoons celery seeds
• 34 cup flour
• 34 cup keen's mustard
• 1 12 tablespoons turmeric
• 1 14 cups cold water

1. Cut all vegetables into small pieces.
2. Let stand in brine overnight - 1 cup salt to 8 cups water.
3. Drain and rinse with cold water in the morning.
4. Dressing: consisting of 7 cups white vinegar along with the next 7 ingredients following that is to be made after draining and rinsing vegetables the next morning).
5. Here is how you prepare the dressing:
6. Make syrup of sugar, vinegar, mustard seed and celery seed.
7. Heat until sugar dissolves.
8. Combine flour, mustard, turmeric thoroughly and add cold water.
9. Add to syrup and bring to a boil over low heat.
10. THEN - Add well drained vegetables and bring to a boil over medium-low heat.
11. Put into sterilized jars while hot.
12. DO NOT cover pickles until thoroughly cooled.
13. Unfortunately this recipe doesn't say how long it takes to make or how much this recipe makes.
14. Hopefully anyone who decides to make this can include this important info.
15. :).
16. I just guessed in the amount section.

cauliflower, cucumbers, onions, red sweet peppers, celery, onions, white vinegar, white sugar, mustard seeds, celery seeds, flour, turmeric, cold water

Taken from www.food.com/recipe/mustard-pickles-230614 (may not work)