*  Exported from  MasterCook  *
                          FAVORITE MUSTARD PICKLES
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Med. Sized Cucumbers
    6       ea           Med. Sized Onions
    6       ea           Red Peppers, Seeded
    2       qt           Gherkins (Small Cucumbers)
    2       qt           Pearl Onions, Peeled *
    2       ea           Large Heads Cauliflower **
    1 1/2   c            Pickling Salt
    8       c            Sugar
    8       c            Cider Vinegar
    1 1/2   c            Unbleached Flour
      1/2   c            Dry Mustard
    3       tb           Tumeric
    2       tb           Celery Salt
   *    Pearl onions are the small white or silver
   skinned onions used in
   **   Break cauliflowers into bite-sized flowerets.
   ~----------------- Finely chop or grind, through the
   medium blade of a food chopper, the cucumbers, onions,
   and red pepper, and put each ground vegetable into a
   separate bowl.  Rinse the food chopper between each
   vegetable.  Also put into separate bowls, the
   gherkins, white onions, and the cauliflower flowerets.
   Sprinkle each vegetable with the salt, using about 1/4
   c to each bowl.  Cover the gherkins, pickling onions,
   and cauliflower with cold water and let all the
   vegetables stand overnight.  In the morning, drain the
   chopped vegetables in a colander; drain the whole
   vegetables and dry them with a towel.  Mix the
   vegetables in a preserving kettle, stir in the sugar
   and 6 cups of the vinegar, and bring the mixture to a
   boil.  Combine the flour, mustard, tumeric and celery
   salt and mix them to a smooth paste with the remaining
   vinegar.  Stir the paste gradually into the vegetables
   and continue to stir until the sauce is slightly
   thickened.  Turn the pickles into jars and seal at
   once. Makes 6 quarts.
                    - - - - - - - - - - - - - - - - - -