Mustard Pickles Recipe

Ingredients <br>- 8 large cucumbers, sliced <br>- 4 cups sliced onion <br>- 2 tablespoons pickling salt <br>- 2 cups white sugar <br>- 2 tablespoons all-purpose flour <br>- 2 cups white vinegar <br>- 1 tablespoon ground dried turmeric <br>- 1 tablespoon dry mustard powder <br>- 1/2 teaspoon celery seed <br>- 2 quarts cold water, or as needed <br><p></p>Directions <br>step 1: Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours. <br>step 2: Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids. <br>step 3: In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently. <br>step 4: Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly. <br>

Ingredients
- 8 large cucumbers, sliced
- 4 cups sliced onion
- 2 tablespoons pickling salt
- 2 cups white sugar
- 2 tablespoons all-purpose flour
- 2 cups white vinegar
- 1 tablespoon ground dried turmeric
- 1 tablespoon dry mustard powder
- 1/2 teaspoon celery seed
- 2 quarts cold water, or as needed

Directions
step 1: Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
step 2: Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
step 3: In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
step 4: Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

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