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Mustard Pickles

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Pickle Ingredients:

2 quarts cucumbers (small)
1 quart white onions (small)
4 green peppers, seeded and cut
2 heads cauliflower, cut in pieces
1 quart green tomatoes, cut
4 stalks celery

Dressing Ingredients:

1/2 cup dry mustard
1 1/2 cups sugar
1/2 cup flour
1/4 teaspoon paprika
2 level teaspoons turmeric powder
3 cups cider vinegar
1 cup water


Soak vegetables in brine, 1 cup salt to 3 quarts water and cover. Let stand 24 hours. Drain vegetables. Add a fresh brine, cook vegetables until quite tender, but not soft. Drain. Blend mixture for dressing, cook in double boiler 30 minutes. Add to vegetables, bring to boil. Seal hot.

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