Mustard Pickled Vegetables

Photo: flickr user avlxyz

Ingredients

2 quarts tiny cucumbers

2 quarts small white pearl onion

2 quarts halved string beans

2 quarts coarsely-chopped green tomatoes

2 heads fresh cauliflower cut in flowerets

6 sweet peppers chopped

1 small cabbage head shredded

1 ounce turmeric

1/2 teaspoon whole cloves

2/3 cup dry mustard

1 1/2 cups brown sugar

2 tablespoons mustard seed

1 tablespoon allspice

Cider vinegar to cover

1/2 cup flour mixed with

Water to make a paste

Preparation

Mix all vegetables and sprinkle with salt. Let stand 24 hours and drain off brine.

Place vegetables in a large heavy pot, add all other ingredients except flour and water and boil for 15 minutes. Add flour paste, and boil 5 minutes longer or until vegetables are tender but not mushy. Remove from heat, seal in sterilized jars while mixture is still piping hot.