Title: Darlene's Mustard Pickles
Categories: Condiment Pickle Preserve Relish
Yield: 1 Servings

7		Cucumbers -- seeded and
		Chopped
5		Onions -- chunked
1/4	c	Coarse Salt
1		Cauliflower -- cooked
3	c	Cider Vinegar
3	c	Sugar -- WHITE OR BROWN
1	c	Water -- if necessary
1/2	c	Flour
2	tb	Prepared Mustard
3/4	ts	Tumeric
1	ts	Ground Ginger
1/2	ts	Pepper
1	tb	Dry Mustard

Slice cukes lengthwise, remove seeds, and slice into chunks. Chop onions into chunks. Sprinkle with coarse salt and let stand overnight. Weight with heavy can on plate I usually place them in a collander inside a large bowl, so they do not sit in the liquid which drains out of them. Keeps them a bit crisper.. Next day, DRAIN WELL. Add cut up cauliflower (cooked)

Boil sauce ingredients for 5 min. Add cukes, onions, & cauliflower and boil for approx. 1/2 hour. If too thin, stain off some sauce but keep and use as a mustard sauce. If you find it too thick (which you probably will not), add some of the water.

This is a rather forgiving recipe which may be adapted easily to your own personal taste *I personally prefer using half white sugar and half brown, or all brown, but some people prefer the colour obtained with using all white sugar.

Recipe By : DARLENE RICHEY

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