Mustard Pickles

[DBA]

This is the recipe my mother and aunt used a very log time ago. My sister has used it as well and I will when I have enough cuc's to make a batch.

Ingredients:
• 4 medium cucumbers
• 1 medium cauliflower
• 1 lb silverskin onions
• 1 cup salt
• 8 cups boiling water
• 1 green pepper
• 2 ½ cups sugar
• ¾ cup flour
• 2 teaspoons turmeric
• 6 tablespoons dry mustard
• ¼ teaspoon curry powder
• 1 tablespoon mustard seed
• 3 ½ cups white vinegar

Directions:
Cut cucumbers in large chunks. Break cauliflower into pieces, peel onions. Place in crock and cover with hot brine made of salt and water. Let stand 24 hours. Drain well. Cover with cold water, let stand 30 minutes. Drain. Add green and red pepper cut in stripes. Combine sugar, flour, turmeric, mustard and curry powder, and mustard seed in large kettle. Slowly add vinegar stirring until smooth. Place over low heat cook and stir until smooth and thickened. Add well drained vegetables. Leave over low heat until entire mixture is heated through and mustard sauce is bubbling through surface.

Ladle in sterilized jars seal make about 4 pints.