Small Batch Mixed Vegetable Mustard Pickles - cooking recipe

Ingredients

1 quart pickling cucumber (about 1.5 lbs/625 g)
4 cups cauliflower florets (1 small head)
1 cup peeled white pearl onion
1/2 cup pickling salt
6 cups water (lukewarm)
3 cups granulated sugar
1/2 cup all-purpose flour
3 tablespoons dry mustard
1 tablespoon celery seed
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 cup water

Preparation

Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
After 24 hours, drain the vegetables well, and rinse them well.
Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.