Recipe - Mustard Pickle

2 qt Green tomatoes; cut into 1"
chunks
1 bn Celery stalks; cut into
1/2" pieces
4 Sweet red peppers; cut into
1" pieces
1 qt Pearl onions
3 Whole cauliflower; cut into
flowerets
4 lg Cucumbers;
peeled, seeded, cut or sliced up
4 qt Water
1 cup Salt
7 cup Sugar
1 cup Allpurpose flour
6 tablespoon Mustard powder
1 One half tablespoon Turmeric
1 qt 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 in boiling hot vinegar
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 twotablespoon servings.