Sweet Mustard Pickles
|Small onion||2 Quart|
|Cucumbers||2 Quart, cut (If Small Do Not Peel. If Very Small Cut Lengthwise)|
|Chopped celery||2 Quart|
|Cauliflower||2 Quart, broken|
|Cider vinegar||3 Pint (Hot)|
|White sugar||2 Pound|
|Butter||2 Tablespoon (Should Be The Size Of Small Egg)|
|Flour||1 Cup (16 tbs)|
|Dry mustard||5 Tablespoon|
Cover with heaping cup of salt and boiling water.
Drain and run cold water through.
Let drain thoroughly before putting into the sauce.
Mix into a smooth paste with cold water.
Add vinegar, sugar and butter, and cook until thickened.
Add 2 red and 2 green peppers put through chopper, and the rest of vegetables.
Boil about 10 minutes after adding the sauce.
Stir to keep from burning.
Pack into hot sterilized bottles and seal.