Mustard Pickles - cooking recipe

Ingredients

8 cups chunks unpeeled pickling cucumbers
4 cups cauliflower florets
1 cup white pearl onion
1 cup red pearl onion
1 red pepper, chopped
1 green pepper, chopped
1/3 cup pickling salt
1 1/2 cups granulated sugar
3 tablespoons clearjel food starch
1 tablespoon dry mustard
1 tablespoon mustard seeds
1 teaspoon ground turmeric
3 1/4 cups cider vinegar
2 tablespoons grated gingerroot

Preparation

In a stainless steel saucepan, combine cucmbers, cauliflower, pearl onions, red and green peppers. Toss with salt; stir in 1 cup water. Cover and let stand in a cool place over night, stirring occasionally.
Next Day: Place 5 (2 cup) Mason Jars in a boiling water canner; fill with water, cover and bring to a boil. Set screw bands aside; heat snap lids in hot, not boiling water. Keep jars and snap lids hot until ready to use.
Drain vegetables; rinse well under lots of cool running water and drain thoroughly. Set aside.
In a large, deep, stainless steel saucepan, combine sugar, ClearJel, mustards, turmeric, cider vinegar and ginger root; bring to a boil, stirring until thickened. Add vegetables and return mixture to a boil that cannot be stirred down.
Ladle hot vegetables and liquid into a hot jar within 1/2 inch of top rim (headspace). Using a nonmetallic utensil, remove any air bubbles. Wipe jar rim, removing any stickiness.
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner. Repeat for remaining pickles.
Cover canner; return water to a boil. Process for 15 minutes.
Remove jars without tilting. Cool upright, undisturbed, for 24 hours.
Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downwards. Remove screw bands, wipe and dry bands and jars.
Store screw bands and separately or replace loosely on jars, as desired.
Label and store jars in dark cool place.
Makes 5 2-cup jars.