Homemade Mustard Pickles

• 2 quarts green tomatoes cut into 1 inch chunks
• 1 bunch celery stalks cut into 1/2 inch pieces
• 4 each sweet red bell peppers seeded, cut in 1 inch pieces
• 1 quart pearl onions peeled
• 3 whole cauliflower florets cut into flowerets
• 4 large cucumbers peeled, seeded, sliced
• 4 quarts water ice cold
• 1 cup salt
• 7 cups sugar
• 1 cup flour, all-purpose
• 6 tablespoons dry mustard
• 1 1/2 tablespoons turmeric
• 1 quart apple cider vinegar boiling

1. Place all vegetables in a large enamel kettle and sprinkle with pickling salt.
2. Pour ice water over all.
3. Let stand overnight.
4. Bring to a boil, then drain thoroughly and divide evenly between two preserving kettles.
5. Mix sugar, flour, mustard, and turmeric together.
6. Stir boiling hot vinegar into flour mixture and mix well.
7. Divide evenly between two kettles of vegetables.
8. Working with one kettle of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring well to prevent flour from lumping.
9. Ladle into sterile pint jars, leaving 1/2 inch headroom.
10. Adjust lids and process in a boiling water bath for 15 minutes.
11. Remove and complete seals.
12. Makes 12 pints.

green tomatoes, celery, sweet red bell peppers, pearl onions, cauliflower, cucumbers, water ice cold, salt, sugar, flour, dry mustard, turmeric, apple cider vinegar boiling

Taken from recipeland.com/recipe/v/homemade-mustard-pickles-4859 (may not work)