Here Goes Again!!!!

Well here I go trying to post my famous mustard pickle recipe but first a few tips to make it easier for you to both understand and do. This recipe will make 12 medium bottles. Use new lids and always boil bottles and covers before filling. Remove air from filled bottles before sealing by inserting a knife down inside of full bottle. The easiest way to peel cucumbers is with a potato, carrot peeler as you will not waste much, and the easiest way to remove cuks seeds is to cut in two lengthwise and use a melon baller. If you soak the vegetables overnight in a salt brine you will have a crispier pickle. This recipe is from Mrs Poole from down Montague way and makes a mild, sweet, wonderful pickle.

Vegetables:
2 Qts green cucumbers, peeled, seeded, & cut in small pieces.
2 Qts cauliflowers cut in small pieces.
2 Qts onions cut in small pieces.

Brine.
3/4 cup of salt to 4 Qts of water. Heat brine and soak vegies overnight. In morning drain and put vegies on a clean towel to dry.

Sauce:
1 cup flour.
6 cups vinegar, I use Heinz as it is a little stronger.
6 Tablespoons dry mustard.
1 1/2 Tablespoons tumerik.
Mix all with cold vinegar to make a paste.
Add
6 cups white sugar.
2 ounce pickling spice tied in cheese cloth, throw out after simmered.

Combine all ingredients add vegies and simmer for approx 20 minutes. Throw away bag with pickling spices and bottle while still hot. Install covers and set aside to wait for top to pop and lids to be depressed in center. This confirms you have vacuum sealed your bottles.
Store anywhere until opened and than refrigerate after opening.