Golden Mustard Pickles

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