Mother Mayne's Mustard Pickle

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• 2 quarts fresh pickling cucumbers, washed and chopped in 1/2 inch chunks
• 1 quart onion, peeled and chopped in 1/2 inch chunks
• 2 tablespoons coarse pickling salt
• 1 large green bell pepper, seeded and chopped finely
• 1 large red bell pepper, seeded and chopped finely
• 2 stalks celery, diced
• 4 cups vinegar
• 5 cups sugar
• 3/4 cup all-purpose flour
• 1 tablespoon mustard powder
• 1 teaspoon turmeric

Recipe

• 1 in a large glass or crockery bowl, combine chopped cucumbers and chopped onions; sprinkle with salt.
• 2 cover and let stand overnight.
• 3 drain mixture well and place in a large heavy pot with a lid; add bell peppers, celery, vinegar and sugar.
• 4 stir and cover pot with lid.
• 5 bring covered pot to a boil; reduce heat once boiling and simmer for 10 minutes.
• 6 meanwhile, stir flour, mustard powder and turmeric together with a fork, then pour in a small amount of the hot liquid and stir to prevent any lumps.
• 7 place this into the hot vegetable mixture in the pot and stir; bring up to a boil.
• 8 cook for one or two minutes, until thickened.
• 9 ladle into sterilized two-cup jars, leaving 1/2-inch headspace; seal.
• 10 process in boiling water bath for 15 minutes.
• 11 let cool at room temperature before storing in the fridge, or in a cool dark place for up to one year.