Mustard Pickles by Terri
I was never a fan of mustard pickles as a child so I just stopped eating them. Fast forward to age 51. I LOVE MUSTARD PICKLES NOW. Talk about a change in taste buds lol. So I started working on my own recipe. After many tries I think this is the one.
**You need to chop the veggies and place in brine for roughly 12+ hours so you’ll need to do this the evening prior.
14 cups of pickling cucumbers, sliced or chunked
5-6 cups onion, diced (white or yellow)
2 peppers, any colour, seeded and chopped
1 med-large cauliflower, cored/small florets (7-8 cups)
1/2 cup pickling salt
5 cups white vinegar (5%)
1/2 cup mustard powder (I use a bit of hot dry mustard in it as well if looking for a kick)
4 cups sugar
1 cup all-purpose flour
2 Tbsp turmeric powder
Chop all veggies. place in large pot. Sprinkle the salt overtop. Add water to cover the veggies completely. Place in cool place overnight. NOT the fridge, the basement floor will do. The next morning bring the pot JUST to a light boil over medium-high heat. Drain & set aside. Discard the liquid. Using the same pot, add only 4 cups of the vinegar and bring to a boil. While the vinegar is coming to a boil, combine the mustard, sugar, flour and turmeric. Whisk well.
Whisk in 1 cup water and remaining 1 cup of vinegar Until it forms a smooth paste. Add to hot vinegar, whisk and bring to a boil. Reduce heat to low and simmer 3-4 minutes until thick and smooth. Add the veggie mix and stir until coated only. Bring back to a soft boil while stirring gently. remove from heat and place mixture into hot canning jars. Leave 1/2 -1 inch headspace. place kids on. Process in boiling water for ten minutes. Cool completely.