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Mustard Pickles

  • 2 quarts tiny cucumbers not over 2 inches long
  • 2 quarts small white pearl onions
  • 2 quarts green string beans cut in half
  • 2 quarts green tomatoes coarsely chopped
  • 2 heads fresh cauliflower cut in small pieces
  • 1 small head white, hard cabbage
  • 1 oz. turmeric
  • 1/2 T. whole cloves
  • 1 1/2 cup brown sugar
  • 1 T. allspice
  • 2 T. celery seed
  • 2/3 cup dry mustard
  • 6 sweet peppers coarsely chopped
  • 2 T. mustard seed
  • cider vinegar to cover
  • 1/2 cup flour mixed with a little water

Sprinkle cucumbers, onions, green beans, tomatoes, cauliflower and cabbage with salt. Let stand 24 hours. Drain off brine and put pickles into preserving kettle. Add remaining ingredients except for the flour. Boil ingredients (except the flour) for 15 minutes. Add flour mixed to a smooth paste with a little water, boil 5 minutes longer until vegetables are tender but not mushy. Pack into sterilized jars and seal at once.

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