Soups, Salads and Dressings

Mustard Garden Pickles

(4 pints)

½ medium?size head cauliflower cut into florets (about 1 pound)
1 pound small Kirby cucumbers cut into 1/4?inch slices (3-4 inches each)
¾ pound small white onions, peeled
½ pound green peppers, cored and seeded (about 2 medium size)
¾ pound green tomatoes, sliced (2?3 medium size)
2 tablespoons salt
1/3 cup all?purpose flour
2 tablespoons dry mustard
1 ½ teaspoons celery seed
1 ½ teaspoons mustard seed
¾ teaspoon turmeric
3 cups white wine vinegar
1 tablespoon Sweet 'N Low® granulated sugar substitute

Combine vegetables in large bowl and toss with salt. Let stand overnight in refrigerator; drain. Transfer mixture to large saucepan. Add boiling water to cover and cook until soft, about 10 minutes. Drain. Combine flour and spices in a medium?size separate saucepan. Add enough of the vinegar to make a smooth paste, then gradually add remaining vinegar, stirring well. Bring to a boil stirring constantly. Reduce heat, add Sweet 'N Low, and cook until thick and smooth, about 5-7 minutes. Add vegetables and stir until coated. Spoon into 4 hot, sterilized pint jars, leaving 1/4?inch headspace. Seal according to manufacturer's directions. Process 10 minutes in hot water bath. Cool before storing.

Calories per ¼ cup:

25