Uncle Bill's Mustard Pickles

READY IN: 14hrs 18mins
YIELD: 8 jars




  • Wash and finely chop cucumbers.
  • Seed and dice sweet red and green peppers.
  • Place chopped cucumbers and peppers in a large bowl.
  • Sprinkle over with pickling salt, cover and let sit overnight.
  • The next morning, drain off the liquid and discard.
  • Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
  • Transfer vegetables to a large cooking pot.
  • Add vinegar and sugar and bring to a boil.
  • Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
  • In a small bowl, mix mustard and turmeric in a half cup of cold water.
  • When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
  • Sterilize and prepare canning jars of your choice.
  • Fill jars to within 1/4" of the top of the jars.
  • Apply lids and screw tops and process according to the method you are most familiar with.
  • When jars are sealed and cooled, label and store in a cool, dark place.