Special French Mustard Pickles
Source of Recipe
Aunt Saunny
6 cups green tomatoes cubed
1 bunch celery, sliced
1 1/2 pts pearl onions
6 lrg. red sweet peppers
3 lrg. cukes cubed
1 lrg. cauliflower cut -up
Sprinkle with 1 cup salt, mix well. let stand over night. Rinse and drain. Cook until tender in very weak vinegar water. Drain. Pour sauce over mixture and bring to a boil and bottle.
Sauce:
2 qts. white vinegar 3 Tbls. Celery seed
3 lbs. white sugar 2 Tbls. ground mustard
1 cup flour 1 tsp. curry powder
1 Tbls. Mustard seed 2 tsp. turmeric
Cook together until thick.