I love, love, love these pickles. My grandma Anderton made them and after she passed away, my dad took over the job. I can still remember him with his buckets of cucumbers in the brine. He always made enough for all of us. These are so good with roast beef and on a roast beef sandwich. I can remember when Kallie was little she would pick out all of the cauliflower and put the rest back in the bottle.
These are a little time consuming and it is a two day process, but they are so worth it. Since Dad passed away, I have tried to pick up where he left off. I must say no matter what I do, they don’t taste like Dad’s. When he was so sick, I made some for him and he was so excited the day I brought them up to him. Certain things would bring a smile to his face–roast beef with mustard pickles, hot rolls cooked till quite brown, rice pudding with raisins and most of all sautéed onions on anything!!!!!
Grandma Cheltina’s Mustard Pickles
3 qt. cubed cucumbers (pickling)
3 qt. cauliflower cut in small pieces (I do a little more cauliflower and less tomatoes)
2-3 qt pickling onions peeled
3 green peppers, chopped
3 red peppers, chopped
12 small green tomatoes, cubed
Soak cucumbers, cauliflower, and onions in brine overnight.
1 cup salt to 1 gallon water.
Next day drain off brine. Bring 1 quart vinegar to 1 cup sugar to a boil in a large roaster. Add the drained vegetables and bring to a boil again. Add the tomatoes and peppers. Bring to a boil again. Thicken with 6 Tb. Dry mustard, 1 cup flour, 3 Tb turmeric and enough water to make a thin mixture. When thick, add 2 tsps. celery seed, 2 tsps. Mustard seed and ½ tsp pepper. Stew for about 10 minutes to desired crispness. I do not do any longer than 10 minutes as I like the veggies crisp. Pour into hot bottle. I process mine for 10 minutes in a hot water bath.