1. Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl. 2. In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight. 3. The next day, drain the vegetables. 4. Cut the large cucumbers and green tomatoes into thick slices. 5. Cook the onions and cauliflower in boiling water until they are barely tender. 6. Drain and add to bowl. 7. Add celery and sweet peppers to bowl. 8. Now prepare the sauce by mixing the sauce ingredients in a large pot. 9. Cook, stirring until smooth and thickened. 10. When the sauce is boiling, stir in the vegetables. 11. Just heat through-- do not cook the vegetables. 12. Spoon immediately into freshly scrubbed pint jars. 13. Make sure the vegetables are covered in hot mustard sauce and seal. ---------------------------------------------------------------------------
Nutrition
Ingredients
