Mustard Pickles

This recipe makes approximately 8 half-pints. Instead of 2 cups of onions, you can just go with 8 cups of diced cucumbers.

6cupDiced cucumbers
2cupDiced yellow onions
1/4cupSalt
1pintWhite vinegar
1cupSugar
3-1/2tbspFlour
1-1/2tbspMustard
1/2tbspTumeric
1tbspBlack pepper

Add diced cucumbers, onions and salt to a large bowl and mix.

Let sit overnight then drain and rinse the mixture (rinse serveral times to reduce the salt content).

Put 8 half-pints (or equivalent) into the oven at 250 degrees.

Add remaining ingredients into a large pot and bring to a boil.

Start the water bath to get the water to boiling by the time the pickles are done.

After 5 minutes of boiling add the cucumbers and onions and return to a boil.

Put the lids into a small pan with water and heat almost to boiling.

Boil the mixture for 25 minutes.

Remove 4 jars, add the mixture, place the lid and secure with a ring.

Repeat the last step until the mixture is gone.

Put the jars in the water bath for 10 minutes.

Remove and let cool.

Label the jar lids and remove the rings.