Mustard pickles

Description:
From the Kitchen of Great Grandma Robins

I found my copy of her recipe!

Ingredients:
Cucumbers
Cauliflower
Pickling onions (also called Pearl onions)
1/3 bottle dry mustard - start with 3 Tbsp.
2 Tbsp. turmeric
1 c. flour
2 c. sugar
1 qt. vinegar
1 bottle pickling spice (put spice in cloth bag).
          or
          2 T mustard seed
          1 T coriander seed
          3 finely crushed bay leaves
          2 t dill seed
          1 T whole allspice  

Great grandma cut a scrap of clean cotton material and put the pickling spices in it - then tied it tight with a string.   It just sort of floated about while it boiled.   When finished she tossed it away.)

Directions:
MUSTARD PICKLES  

Bring the saltwater (1 cup plain salt - not iodized! per 3 gallons of water) to a boil and pour over pickles to cover.

Soak cucumbers WHOLE in saltwater. Lay a clean dish cloth over the brine & Pickles while soaking over night in the bucket/crock.  

(Remember to use a plactic bucket or earthen crock.)

You place a heavy glass plate over the clean dish towel to cover pickles - to keep them from floating and to keep fbugs and dirt out\away.

Next morning slice cucumbers, break cauliflower into pieces and add pickling onions with ends cut off and skins off outside.

Add sugar and vinegar to pot of cucumbers.

Add water to cover all.

Add pickling spice bag.

Bring to boil and boil until cucumbers are tender.

Dip out some of the juice to make paste of flour, dry mustard and turmeric.

Add to pickles and cook until thick. You need to keep tasting. You may need to add more sugar or vinegar to your taste and maybe need to add more turmeric for color.

Put in hot jars and seal.