My Mom used to make Mustard Pickles every summer! We loved to eat them with mashed potatoes!
DELICIOUS GOLDEN MUSTARD PICKLES
Ready In: 48hrs Yields: 20 cups
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
- 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
turmeric 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.
“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 mustmake! Note: plan ahead, the blanched veggies have to sit for 12 hours.”
Delicious Golden Mustard Pickles Recipe – Food.com
https://www.food.com/recipe/delicious-golden-mustard-pickles-78225