Mustard Pickles

Ingredients:
This is for a Small Batch
I used 2 pint jars with lids for canning


1 and 1/2 lb. cucumbers, You can use new or older ones.
1 / 2 medium onion, cut into 1 inch chunks
1 cup chunks of bell peppers. different colors if you can.

Sauce:
1 tablespoon mustard powder
1 cup. vinegar
1/ 4 cup sugar (or more, to taste)
1 tsp. Celery seed (or more)
2 tablepoons flour
1 / 2 teaspoon turmeric
1/ 2 teaspoon corriander seeds

Directions:

I am using Persian cucumbers for this recipe. I sliced them into 1/2 inch rounds

This is a step you don't have to take but I do, I lightly salt the slices and place on a towel. Cover with another towel and let them sweat for an hour.

Bring to a simmer, not a boil, the pint jars and lids. Keep warm till ready to use.

Combine the cucumber slices, peppers and onions in a boil.

Get together the pickling auce ingredients.

Whisk all the ingredients together in a 2 quart saucepan and bring to a simmer.

cook till thickened and smooth.

Lift out the jars

Pack the jars with the vegetables.
Pour the sauce over the vegetables, up to 1/2 inch from the top.

Put the lids on bring to a boil and simmer for 15 minutes.

Remove the jars and let them cool