Mother Mayne's Mustard Pickle

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I have not yet tried this, but it is from an overdue library book (from our mothers' kitchens) and i want to return the book tomorrow, so need to get the recipes i want to try copied down, pronto. I have never made mustard-pickle, even though it's something i really enjoy; i'm looking forward to trying this recipe.

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Steps

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In a large glass or crockery bowl , combine chopped cucumbers and chopped onions.

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Sprinkle with salt.

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Cover and let stand overnight.

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Drain mixture well and place in a large heavy pot with a lid.

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Add bell peppers , celery , vinegar and sugar.

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Stir and cover pot with lid.

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Bring covered pot to a boil.

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Reduce heat once boiling and simmer for 10 minutes.

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Meanwhile , stir flour , mustard powder and turmeric together with a fork , then pour in a small amount of the hot liquid and stir to prevent any lumps.

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Place this into the hot vegetable mixture in the pot and stir.

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Bring up to a boil.

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Cook for one or two minutes , until thickened.

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Ladle into sterilized two-cup jars , leaving 1 / 2-inch headspace.

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Seal.

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Process in boiling water bath for 15 minutes.

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Let cool at room temperature before storing in the fridge , or in a cool dark place for up to one year.

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Ingredients

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pickling cucumbers, onion, pickling salt, green bell pepper, red bell pepper, celery, white vinegar, white sugar, all-purpose flour, mustard powder, turmeric