Description
These are the best mustard pickles that you will ever have…if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!…a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Ingredients
- Cauliflower
- Pickling Cucumbers
- Onions
- Green Bell Pepper
- Red Bell Pepper
- Pickling Salt
- White Vinegar
- Granulated Sugar
- All-purpose Flour
- Mustard Powder
- Turmeric Powder
Instructions
- Trim the core off of cauliflower
- Cut into bite-size florets to make 8 cups
- Place in a large stockpot, along with cucumbers, onions, red and green peppers
- Sprinkle with 1 / 2 cup pickling salt
- Cover with cold water
- Set aside in cool spot for 12 hours
- Return the pot to element
- Bring veggie mixture just to a boil, over med-high heat
- Drain in large colander, discarding brine
- Set the veggies aside
- Rinse the pot
- Add 4 cups of vinegar
- Bring to boil over medium heat
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder
- Whisk in 1 cup water, and remaining vinegar to make a smooth paste
- Whisk into hot vinegar, and bring to a boil
- Reduce heat, and simmer, stirring constantly until smooth and thickened
- Add the veggies, stir to coat
- Bring to a boil, stirring gently
- Ladle into 2-cup hot canning jars, leaving 1 / 2-inch head space
- Cover with warm discs
- Screw on bands finger
- Process in boiling water canner for 10 minutes
- Remove, and let cool on rack