Delicious Golden Mustard Pickles |
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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 8 |
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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:
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 |
Directions:
1. Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
2. Place in a large stockpot, along with cucumbers, onions, red and green peppers.
3. Sprinkle with 1/2 cup pickling salt; cover with cold water.
4. Set aside in cool spot (do not refrigerate) for 12 hours.
5. Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
6. Set the veggies aside.
7. Rinse the pot.
8. Add 4 cups of vinegar; bring to boil over medium heat.
9. 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.
10. Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
11. Add the veggies, stir to coat.
12. Bring to a boil, stirring gently.
13. Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
14. Cover with warm discs; screw on bands fingertip tight.
15. Process in boiling water canner for 10 minutes.
16. Remove, and let cool on rack.
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