Thickened Mustard Pickles
2 gallons cucumbers, sliced
1/2 cup salt
2 quarts onions, sliced
2 red sweet peppers
2 quarts vinegar
5 pounds sugar
4 teaspoons mustard seed
5 tablespoons flour
2 teaspoons turmeric
Slice cucumbers in thin rings and sprinkle with salt. Let stand
until morning and drain. Slice onions and chop peppers. Mix
vegetables together.
Combine sugar, spices, flour and turmeric. Add vinegar. Bring to
a boil and cook until slightly thickened. Add mixed vegetables and
bring to boiling point.
Pack in jars and seal. |
