Small Batch Mixed Vegetable Mustard Pickles

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This is the recipe i use. It makes a small batch about 5 quarts. it is an east coast favourite (i am from new brunswick, canada) and is typically served with meat and potato meals.

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Steps

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Cut a thin slice from the ends of each cucumber and cut into thick slices.

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Place cucumbers , califlower and onions in a large non-reactive container.

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Combine salt with lukewarm water , stirring until dissolved.

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Pour over vegetables and let stand 24 hours.

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Make sure vegetables are covered , i often have to make the brine a couple of times to have them covered.

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After 24 hours , drain the vegetables well , and rinse them well.

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Combine sugar , flour , mustard , celery seeds and tumeric in a large saucepan , stir until well mixed.

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Whisk in vinegar and water.

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Bring to to a boil over high heat stirring constantly , until smooth and thickened.

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Add vegetables and return to a boil for 30 seconds.

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Remove hot jars from canner.

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Remove vegetables from liquid with a slotted spoon.

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Pack into jars.

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Process 10 minutes for pints jars and 15 minutes for quart jars.

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Ingredients

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pickling cucumber, cauliflower florets, white pearl onion, pickling salt, water, granulated sugar, all-purpose flour, dry mustard, celery seed, turmeric, vinegar