Delicious Golden Mustard Pickles

Submitted by Kittencalrecipezazz

"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 must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours."

 

• Ready In: 48hrs
• Ingredients: 11
• 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

1. Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
2. Place in a large stockpot, along with cucumbers, onions, red and green peppers.
3. Sprinkle with 1/2 cup pickling salt; cover with cold water.
4. Set aside in cool spot (do not refrigerate) for 12 hours.
5. Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
6. Set the veggies aside.
7. Rinse the pot.
8. Add 4 cups of vinegar; bring to boil over medium heat.
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.
10. Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
11. Add the veggies, stir to coat.
12. Bring to a boil, stirring gently.
13. Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
14. Cover with warm discs; screw on bands fingertip tight.
15. Process in boiling water canner for 10 minutes.
16. Remove, and let cool on rack.

Reviews

[AnneHas2]

These pickles turned out just as I remember the ones I would have as a child visiting Prince Edward Island. I didnt add the cauliflower because I forgot to buy it ....there is always next time.

 

[Maria D.]

Well I finally got around to making these! I did exactly what the recipe said. Was a little confused at the beginning , because recipe says to put the veggies back on the element after soaking them for 12 hours. But, I just left them in their raw form soaking in the salty H20 overnight in the garage .. lol. I also added half a tsp of cayenne pepper. They are absolutely fantastic. Will be making lots of these. Thank you so much for the recipe. Maria

 

[mlathem]

Such a great recipe, thank you for sharing My adjustments: was initially worried that sauce may be too thick but by the time I added the veggies and the bit of liquid that was in bottom of bowl, worked perfectly. I also did not boil the veggies in sauce. Because we prefer a crispy pickle, simply folded the veggies in and mix with cooked sauce. Then bottled the pickles. Will make this again!

 

[Scott B.]

I like things spicy so I tried using hot mustard powder instead or regular it gave a tiny bit more zing but still not enough for me... so I added a half table spoon of cayenne and now it's got sweet and heat.... great recipe

 

[franday]

24 hours soak worked out great, very good recipe.