Categories: pickles

Ingredients

• 1 pint cucumbers, about 2 inches long
• 1 pint large cucumbers, sliced
• 1 pint pickling onions
• 1 cup string beans, cut diagonally into 1 inch pieces
• 1 pint small green tomatoes
• 1 pint cauliflower, cut into small pieces
• 3 sweet red peppers, chopped
• 3 green peppers, chopped
• 1 cup sliced carrots
• 3 cups vinegar
• 3 cups water
• 1 1/4 cups sugar
• 1/2 cup flour
• 1/2 Tbsp. turmeric
• 1 tsp. celery salt
• 4 Tbsp. dry mustard

Directions

1. Combine vegetables. Cover vegetables with a brine allowing 1 cup salt to 4 quarts water. Let stand overnight in the brine. Drain and soak vegetables in clear water 3 hours. Drain. Combine vinegar and water and pour over vegetables, let stand 1 hour, then heat to boiling. Combine sugar, flour, turmeric, celery salt and mustard. Drain vegetables and add vinegar gradually to flour mixture, stirring constantly to make a smooth paste. Cook the mixture over water until they are hot and simmer 5 minutes. Pack into hot jars and seal.

2. makes about 3 1/2 quarts

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