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Mustard Pickles

Source of Recipe

Aunt Saunny

30 sliced cucumbers
20 sliced onions
6 sliced carrots
1 head of cabbage, chopped fine
3 green peppers, chopped fine

Let stand 3 hours in 3 cups of water and 3 tablespoons salt. Drain.
Add the following:

3 cups sugar
3 tablespoons flour
2 cups vinegar
1/2 teaspoon pepper
1/2 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon turmeric

Cook very slowly 2 hours or until soft. Seal in sterilized jars.