Mustard Pickles

by Ruby Viola Kotter Freeman

4 quarts cucumbers, tiny and larger ones cut up

2 quarts small onions

2 quarts cut up cauliflower

 Prepare and sprinkle with

1 c. salt

and cover with water.  Let stand overnight.  Drain and rinse with cold water.

Heat:

2 quarts vinegar and pour over pickles and bring to a boil.  

Add:

2 green peppers

2 red peppers

Mix together:

2 c. brown sugar

1/2 c. white sugar

1 c. Colemans Mustard

1 c. flour

1 T. turmeric

1 T. celery seed

Make to a paste with cold vinegar and dilute well with hot vinegar off pickles and add:

2 t. powdered alum

Then add mixture to the pickles and simmer 3/4 hour

DO NOT BOIL.  Bottle pickles.