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French Mustard Pickles

Hard work, not all ingredients easy to find, but so good.

1 qt. 2" long green cucumbers 1 lb. ground mustard
1 qt. lg. green cucumbers 1 T. tumeric
1 pt. green tomatoes 1 c. flour
2 small hot red peppers 2 qts. vinegar
2 stalks celery 1/2 tsp. mixed spices
1/2 head cabbage 2 c. brown sugar
3 pt. white button onions 1 tsp. celery seed
2 heads cauliflower 1 tsp. mustard seed
salt 1 tsp. curry powder

Leave small cucumbers whole; cut large cucumbers into cubes. Cut tomatoes, peppers, celery and cabbage into bits the size of a walnut; leave onions whole. Divide cauliflower into small flowerets. Soak vegetables in brine made from 1 cup salt to 1 gallon water. (I use a 10 gallon ceramic crock for this.) Scald them in brine when they have soaked 24 hours. (Do this in two batches.) Drain well. Mix mustard, tumeric and flower with 1 cup vinegar, stirring mixture to a smooth paste. Add remaining vinegar and heat mixture, stirring constantly until thick. Add spices, brown sugar and remaining ingredients. Cook for 5 minutes; seal, boiling hot, in sterilized jars. Yield: 9 qts.

I got this recipe out of an old five volume set of cookbooks Favorite Recipes of America.