*  Exported from  MasterCook  *
 
                               Mustard Pickle
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 192  Preparation Time :24:00
 Categories    : Canning, Preserves, Etc.         Pickles & Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      quarts        green tomatoes -- cut into 1 chunks
    1      bunch         celery stalks -- cut into 1/2 pieces
    4                    sweet red peppers -- seeded, 1 pieces
    1      quart         pearl onions -- peeled
    3      whole         cauliflower -- cut into flowerets
    4      large         cucumbers -- peeled,seeded,sliced
    4      quarts        ice water
    1      cup           salt
    7      cups          sugar
    1      cup           all-purpose flour
    6      tablespoons   mustard powder
    1 1/2  tablespoons   turmeric
    1      quart         cider vinegar -- boiling
 
      Place all vegetables in a large enamel kettle and sprinkle with pickling
 salt. Pour ice water over all. Let stand overnight. Bring to a boil, then
 drain thoroughly and divide evenly between two preserving kettles. Mix sugar,
 flour, mustard, and turmeric together. Stir boiling hot vinegar into flour
 mixture and mix well. Divide evenly between two kettles of vegetables. Working
 with one kettle of vegetables at a time, bring to a boil and boil gently for 5
 minutes, stirring well to prevent flour from lumping. Ladle into sterile pint
 jars, leaving 1/2 headroom. Adjust lids and process in a boiling water bath
 for 15 minutes. Remove and complete seals. Makes 12 pints, about 192 two-
 tablespoon servings.
 
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