Castle Families Recipe Collection
Pat Dahl Allen's Mustard Pickles

Break 1 large head of cauliflower in flowerets.
Cut 1 quart small green tomatoes in wedges
Cut 3 green peppers in strips
1 1/2 lb 2 inch cucumbers in half lengthwise or use smaller ones whole from your garden
3 cups little pickling onions
Combined washed vegetables
Cover with a mixture of:
1 cup granulated pickling salt
4 cups water
let stand in a cool place overnight
Drain. Cover with boiling water and let stand 10 minutes. Drain again.
Combine 2 cups sugar
1 cup all purpose flour
1/2 cup dry mustard
1 T. tumeric
5 c. cider vinegar
5 c. water

Cook and stir until thick and bubbly. Add vegetables.
Cook until just tender. Do not overcook
Fill hot jars with 1/2 inch headspace and adjust lids.
Process in boiling water for 5 minutes, beginning timing when water returns to a boil.
Yield: about 10 pints. Yummy! Great gift but hard to part with!

Recipe Contributed by Pat Allen