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Favorite Mustard Pickles

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FAVORITE MUSTARD PICKLES
 Categories: Pickles, Vegetables
      Yield: 6 Servings
 
     12 ea Med. Sized Cucumbers
      6 ea Med. Sized Onions
      6 ea Red Peppers, Seeded
      2 qt Gherkins (Small Cucumbers)
      2 qt Pearl Onions, Peeled *
      2 ea Large Heads Cauliflower **
  1 1/2 c  Pickling Salt
      8 c  Sugar
      8 c  Cider Vinegar
  1 1/2 c  Unbleached Flour
    1/2 c  Dry Mustard
      3 tb Tumeric
      2 tb Celery Salt
 
  *    Pearl onions are the small white or silver skinned onions used in
       stews. ** Break cauliflowers into bite-sized flowerets.
  ~------------------------------------------------------
  ~----------------- Finely chop or grind, through the medium blade of
  a food chopper, the cucumbers, onions, and red pepper, and put each
  ground vegetable into a separate bowl.  Rinse the food chopper
  between each vegetable. Also put into separate bowls, the gherkins,
  white onions, and the cauliflower flowerets. Sprinkle each vegetable
  with the salt, using about 1/4 c to each bowl.  Cover the gherkins,
  pickling onions, and cauliflower with cold water and let all the
  vegetables stand overnight. In the morning, drain the chopped
  vegetables in a colander; drain the whole vegetables and dry them
  with a towel.  Mix the vegetables in a preserving kettle, stir in the
  sugar and 6 cups of the vinegar, and bring the mixture to a boil.
  Combine the flour, mustard, tumeric and celery salt and mix them to a
  smooth paste with the remaining vinegar. Stir the paste gradually
  into the vegetables and continue to stir until the sauce is slightly
  thickened. Turn the pickles into jars and seal at once. Makes 6
  quarts.
 
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