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French Mustard Pickles

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

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.