Delicious Golden Mustard Pickles

Step 1

Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.

Step 2

Place in a large stockpot, along with cucumbers, onions, red and green peppers.

Step 3

Sprinkle with 1/2 cup pickling salt; cover with cold water.

Step 4

Set aside in cool spot (do not refrigerate) for 12 hours.

Step 5

Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.

Step 6

Set the veggies aside.

Step 7

Rinse the pot.

Step 8

Add 4 cups of vinegar; bring to boil over medium heat.

Step 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.

Step 10

Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).

Step 11

Add the veggies, stir to coat.

Step 12

Bring to a boil, stirring gently.

Step 13

Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.

Step 14

Cover with warm discs; screw on bands fingertip tight.

Step 15

Process in boiling water canner for 10 minutes.

Step 16

Remove, and let cool on rack.