Recipe(tried): Mustard Pickles

Hi Sue You will need a large pot canner is better
About 1/2 bag ice cubes & (coarse) pickling salt

Mustard Pickles

4 cups unpeeled cucumber chunks cut ends off
3 cups cauliflower flowerets
2 cups chopped celery (about 1 inch pieces)
3 cups small silverskin onions (dip in boiling water cut root end off & skins rub off easily)

For brine: combine 6 cups water with 1/4 cup pickling salt.

Place prepared vegetables in canner, pour in the salt water solution to cover; add ice and put in a cool place to soak overnight. I put mine in the spare fridge in the garage. In the a.m. remove any ice and pour off some of brine to just below the veggies. Bring just to a boil in the same brine. Drain and rinse with warm water; drain and add mustard sauce as follows below.

2 cups sugar
1/2 cup flour
1/4 cup dry mustard
2 tsp mustard seed
2 tsp. tumeric powder
1 1/2 tsp. salt
1 tsp celery seed
3 cups white vinegar
1 cup water

In large pan mix sugar, flour, mustard, mustard seed, tumeric, salt, and celery seed. Stir in vinegar and water gradually to make it smooth. Bring to a boil over low heat and cook stirring constantly till thick 3-5 minutes. Add to veggies in the large pot and bring to just below boiling point. Watch this does not stick to the bottom of pot. Gently stir often. Pack in hot sterilized pint or 1/2 pint sealers. Make sure rims of sealers are free from sauce before putting lids on. Screw on bands & dont move jars till cool & sealed Directions for lid boiling is on lid pkg. (STORE JARS IN REFRIGERATOR - Mustard Pickle Recipe for Canning)

This recipe looks very involved but it really isn't. It is very easy, delicious, and well worth the effort. I tried to adjust the recipe for you to make the steps a little easier, as you know Mom's & grandma's recipes were a little vague. They knew what to do on the recipe & assumed the reader did too. Good Luck I know you will be fine & will love them. Let me know. Jo