In the summer, the garden often produces more than we can eat. These tangy mustard pickles are a great way to use up those extra vegetables. The piquant relish makes a great addition to any meal and wakes up the flavor of meats, starches, and other vegetables.

Vegetable Mix

1 quart ripe cucumbers
1 quart small green cucumbers
1 quart onions
1 quart green tomatoes
1 head cauliflower
5 green peppers

Chop all ingredients into bite size pieces no bigger than 1 inch, and soak in 1 cup salt to 1 gallon cold water for 24 hours.

After 24 hours, drain vegetables in a colander, reserving water into another bowl. Bring the reserved salt water to a boil, then blanch vegetables in boiling water for 2 minutes. Transfer to hot jars and cover with prepared Dressing (see below).

Mustard Pickle Dressing:

6 tbsp. white mustard seed
1 tbsp. tumeric
1 tbsp. dry mustard
4 tbsp. celery seed
1 1/2 cups granulated sugar
1/2 cup Better Batter Gluten Free flour
2 quarts apple cider vinegar

Bring vinegar to a boil; add ground mustard, tumeric, sugar and flour. Stir until the mixture begins to thicken. Simmer over low heat or in a double boiler for 15-20 minutes. Add seeds last. Pour hot mixture over vegetables in jars leaving 1/4-inch headspace.

Process in a boiling water bath for 10 minutes. Allow to cool completely before moving, at least 8 hours, or overnight.