Yield: 20 cups
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
Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
Place in a large stockpot, along with cucumbers (1/2″ slices), 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 (about 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.
* Waiting 12-24 hours before eating is best for maximum flavor and texture.
– Recipe by Kittencalrecipezazz