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MUSTARD PICKLES 
1 quart large cucumbers, cubed
1 quart small cucumbers, whole
1 quart small white onions, peeled
1 quart green tomatoes, coarsely chopped
2 red sweet bell peppers, finely chopped
1 large white cauliflower, broken into small pieces
1 quart water
1/2 cup salt
6 tbsp. Colman's dry mustard
1 tbsp. turmeric
1 cup flour
2 cups sugar
2 quarts vinegar

Wash vegetables. Cover with a brine made by mixing 1 quart water with 1/2 cup salt.

Cover and allow to stand in a non-metallic container for 24 hours, then transfer to a saucepan and bring the brine to a boil. Drain thoroughly.

Combine mustard powder with 1 tablespoon of water to mix and let stand for 10 minutes.

Add remaining ingredients and cook until thickened.

Stir in vegetables and heat thoroughly.

Pour hot mixture into canning jars. Adjust two-piece lids.

Process in a boiling water bath for 10 minutes.

Yield: about 12 pints.

Submitted by: CM
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