Quick Mustard Pickles

Ingredients

• 2 qts (6 large) peeled, seeded, diced cucumbers.
• 1 qt (1 lb) cauliflower, broken in pieces
• 1 “ (1 1/4) small white onions
• 2 (1 lbs) chopped green peppers
• 2 cups (1 lbs) diced carrots.
• brine also uses 1/4 cup salt to 1 qt water; later cooking uses salted water
• 3/4 cup sugar; 1/4 cup ground mustard; 1/8 teaspoon turmeric; 6 Tablespoon flour; 1/2 cup Corn syrup; 3 cups vinegar.

Directions

1. Soak vegetables separately 2 hrs in brine (1/4 cup salt to 1 qt water) Drain
2. Cook in salted water until tender. Drain
3. Add following hot mustard vinegar:
4. Combine dry ingredients in top Double boiler. Add syrup to form paste. Blend in vinegar. Cook until thick (about 20 minutes)

Timing

• soak vegetables separately 2 hours
• about 20 minutes

Temperature

• cook in salted water until tender
• Cook until thick

Equipment

• separate soaking containers; cooking pot; draining vessel
• Double boiler

Notes

• the source stops after cooking the vegetables and gives no mustard mixture, final pickling step, packing, or storage method