A recipe handed down to my mother from an aunt and then to me. Everyone likes these pickles.
Servings: 11-15 pintsPrep Time: 2 days Cook Time: until mixture has thickened
25 medium cucumbers (do not peel or seed)
1 quart small onions chopped
2 heads cauliflower (broken down into flowerettes)
2 quarts green tomatoes chopped medium sized
6 green peppers chopped fine (can use large jar pimento drained)
1 cup canning salt
4 pounds sugar (8 cups)
1/4 pound dry mustard ( 4oz can)
1 cup flour
1 quart cider vinegar
1 quart water
Cut all vegetables in the needed size. Put each vegetable in its own separate container. Take the one cup of salt and sprinkle a little on each container till gone. (Five separate containers–one cup salt.) Let set over night in cool place. Cover with dish towel.
Next morning RINSE WELL and drain. Mix dry ingredients. Add vinegar and sugar and add to drained and rinsed veggies. Might have to take mixer to mix all lumps out. Cook altogether until vegetables are tender crisp and mixture has thickened. Seal in hot sterilized jars with lids and rings. Makes 11-15 pints.
Admin note from Dede: to make this recipe and preserve it safely by current tested/accepted standards, replace the flour with half as much Clearjel, add a cup of vinegar, and process in a boiling water bath for 15 minutes. Turn off heat, wait 5 minutes, remove jars from canner. Reference for these changes : Ball Complete Book of Home Preserving; Mustard Beans, page 309.
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