Serves: 72
Total Calories: 33

1/2 cup salt
4 quarts water
3 pounds small cucumbers, sliced
4 green pepper, chopped fine
2 pounds small white onions, peeled
1 large cauliflower, in pieces
2 large cucumbers, chopped
1 cup flour
6 tablespoons dry mustard
1 tablespoon turmeric
2 quarts vinegar, divided
2 cups sugar

Mix together salt and water Prepare and add cucumbers, peppers, onions, cauliflower, and chopped cucumbers let stand in the salted water overnight. Next day, make a paste with flour, dry mustard, turmeric, and little bit of vinegar. Add rest of vinegar and sugar bring to a boil, stirring constantly until thick and smooth. Wash and drain the soaked vegetables. Cover them with fresh water and bring to a boil drain again. Add vegetables to mustard sauce and cook just until heated through. Pack into sterilized jars, seal, and process in a boiling water bath for 10 minutes.

Nutritional Facts:

Serves: 72
Total Calories: 33
Calories from Fat: 0

More Recipes from the Osmond Family Cookbook Cookbook:
Apricot Conserve
Beet Pickles
Bottled Peaches
Bread And Butter Pickles
Chili Sauce
Corn Relish
Dill Pickles #1
Dill Pickles #2
Frozen Peach Jam
Grandma Osmond's Frozen Raspberry Jam
Mustard Pickles
Peach Butter
Pear Conserve
Pear Preserves
Pickled Onions
Pineapple Rhubarb Jam
Pomegranate Jelly
Tomato Relish