Great-Grandma Glade's Mustard Pickles

from the kitchen of Ryn P.

I use 1 lug (½ bushel) of dill size cucumbers, 5lbs of cauliflower, 5 lbs of pickling onions. You can use more of some or the other but about this amount all together. If I can get 2 small chili peppers, cut fine (are not needed), they are hot so do not let them burn your hand.

Cut the cucumbers in pieces, also the cauliflower, peel the onions, if you put them in hot water to peel them, they do not make you cry so much. Put all but pieces of small peppers in salt water over night. The water should be salty enough to float an egg off the bottom of the kettle. (1 cup of salt to 1 gallon of water). Drain in the morning in a colander.

1 gallon vinegar and 1 quart water

4 cups sugar

1 Tbsp tumeric

1 ½ cups flour

½ lb can of Coleman dry mustard (You can use other brands, but Coleman's is the best! You can find it online.)

1 Tbsp whole black pepper

1 Tbsp whole allspice *Tie in a little bag and put in vinegar. (I use cheesecloth.)

1 ½ Tbsp whole cloves

Heat vinegar. Add Cauliflower, cook about 5 minutes, add onions, cook 15-20 minutes until tender enough. (Add cucumbers.)

Mix flour, sugar, mustard and tumeric, stir well together, add to pickle mixture and stir well. Stir until flour is cooked 5-10 minutes on low heat so it won't stick to bottom.

Put in jars (pint size) and seal. (Process for 10 minutes in a boiling water canner. I don't remember how many pints this makes but I think it's around 24).

*These are my great-grandma's exact words except for the notes I added in parentheses. I love that these are her words on the page.