prep time: tbd
cook time: tbd
servings: 18 pints
2 quarts tiny cucumbers - 1 - 2-inches long
1 ounce turmeric
1 1/2 cups brown sugar
6 sweet peppers - coarsely chopped
2 tablespoons mustard seed
1/2 tablespoon whole cloves
1 tablespoon allspice
2/3 cup dry mustard
cider vinegar - enough to cover ingredients
1/2 cup flour mixed with a little water.
1. sprinkle cucumbers with salt. let stand 24 hours. drain off brine and put pickles into kettle.
2. add turmeric, brown sugar, sweet peppers, mustard seed, cloves, allspice, dry mustard and vinegar and boil for 15 minutes. add flour mixture and boil 5 minutes.
3. pack into sterilized kerr jars to within 1/2-inch of top. process 5 minutes in boiling water bath.