Sweet Mustard Pickles

(Mrs. Beirdick)

3 quarts cucumbers, cut

2 quarts onions

1 quart cauliflower

Cover with water and 1 cup salt. Let stand 24 hours, drain salt water off. Cover with diluted vinegar, 1/2, and 3 cups sugar. Let come to boil.

Sauce:
1 cup sugar

1/2 cup mustard

1 cup flour

1 tbsp. celery seed

3 tsp. turmeric

1/8 tsp. curry powder

1 small cup pimentos

Add sauce and let stand in back of stove until thickened. Don't boil or it will curdle.

submitted by Fred Smoot

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