Delicious Golden Mustard Pickles - cooking recipe

Ingredients
    1 large cauliflower
    14 cups sliced pickling cucumbers
    6 cups diced onions
    1 green bell pepper, seeded and chopped
    1 red bell pepper, seeded and chopped
    1/2 cup pickling salt
    5 cups white vinegar
    4 cups granulated sugar
    1 cup all-purpose flour
    1/2 cup mustard powder
    2 tablespoons turmeric powder
Preparation
    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 (do not refrigerate) 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 (amout 3 minutes).
    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 fingertip tight.
    Process in boiling water canner for 10 minutes.
    Remove, and let cool on rack.

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