Mustard Pickles
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
5 2-cup jars
ingredients
- 8 cups chunks unpeeled pickling cucumbers
- 4 cups cauliflower florets
- 1 cup white pearl onion
- 1 cup red pearl onion
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1⁄3 cup pickling salt
- 1 1⁄2 cups granulated sugar
- 3 tablespoons clearjel food starch
- 1 tablespoon dry mustard
- 1 tablespoon mustard seeds
- 1 teaspoon ground turmeric
- 3 1⁄4 cups cider vinegar
- 2 tablespoons grated gingerroot
directions
- In a stainless steel saucepan, combine cucmbers, cauliflower, pearl onions, red and green peppers. Toss with salt; stir in 1 cup water. Cover and let stand in a cool place over night, stirring occasionally.
- Next Day: Place 5 (2 cup) Mason Jars in a boiling water canner; fill with water, cover and bring to a boil. Set screw bands aside; heat snap lids in hot, not boiling water. Keep jars and snap lids hot until ready to use.
- Drain vegetables; rinse well under lots of cool running water and drain thoroughly. Set aside.
- In a large, deep, stainless steel saucepan, combine sugar, ClearJel, mustards, turmeric, cider vinegar and ginger root; bring to a boil, stirring until thickened. Add vegetables and return mixture to a boil that cannot be stirred down.
- Ladle hot vegetables and liquid into a hot jar within 1/2 inch of top rim (headspace). Using a nonmetallic utensil, remove any air bubbles. Wipe jar rim, removing any stickiness.
- Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner. Repeat for remaining pickles.
- Cover canner; return water to a boil. Process for 15 minutes.
- Remove jars without tilting. Cool upright, undisturbed, for 24 hours.
- Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downwards. Remove screw bands, wipe and dry bands and jars.
- Store screw bands and separately or replace loosely on jars, as desired.
- Label and store jars in dark cool place.
- Makes 5 2-cup jars.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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