Mustard Pickles(Yield: 6 To 8 Pints) - cooking recipe

Ingredients

6 medium cucumbers, sliced
2 lb. green tomatoes, cut small
2 large onions, sliced
1 large cauliflower, cut in flowerets
4 sweet peppers, cut fine (red and green)
1/2 c. string beans, cut
2 qt. water
1/3 c. salt

Preparation

Wash vegetables before cutting.
Mix salt and water.
Pour over vegetables and let stand overnight.
Bring to boiling point and drain in colander.
Add to dressing and cook until vegetables are heated through.
Pour into sterile jars and seal.