Mustard Pickles

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My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the prince edward island women's institute cookbook from the 70's.

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Steps

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Peel and cut onions into medium sized pieces.

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Peel cucumbers , remove seeds and centres.

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Cut to desired size.

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If cucumbers are green and not too ripe , skin may be left on.

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Separate cauliflower into small flowerets.

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Dice red peppers.

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Make a brine to cover vegetables of 1 / 2 cup coarse salt to 1 quart water.

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Add a pinch of alum and let stand overnight.

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Then drain vegetables and prepare sauce.

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Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.

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Set aside boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.

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Remove pickling spice bag and throw out.

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Combine remaining sugar , remaining vinegar , flour , mustard powder , turmeric and celery seed and add to hot mixture.

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Cook sauce until thick , continually stirring with whisk.

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Add vegetables and cook slowly for 25 minutes , stirring occasionally.

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Be careful not to scorch.

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Ladle into hot , sterilized jars , while mixture is still hot.

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Ingredients

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onion, cucumbers, cauliflower, sweet red peppers, sugar, flour, turmeric, celery seeds, mustard powder, vinegar, pickling spices