Ingredients
-
1
-
14
-
6
-
1
-
1
-
1/2
-
5
-
4
-
1
-
1/2
-
-
-
-
-
Directions
Delicious Golden Mustard Pickles,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.,My mustard pickles are jarred but very runny. I’d like to reheat them and rebottle. What do I need to add.,do you leave peel on cucumders ?and are they a smaller cucumber used?
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Steps
|
1
Done
|
Trim the Core Off of Cauliflower; Cut Into Bite-Size Florets to Make 8 Cups. |
|
2
Done
|
Place in a Large Stockpot, Along With Cucumbers, Onions, Red and Green Peppers. |
|
3
Done
|
Sprinkle With 1/2 Cup Pickling Salt; Cover With Cold Water. |
|
4
Done
|
Set Aside in Cool Spot (do not Refrigerate) For 12 Hours. |
|
5
Done
|
Return the Pot to Element; Bring Veggie Mixture Just to a Boil, Over Med-High Heat; Drain in Large Colander, Discarding Brine. |
|
6
Done
|
Set the Veggies Aside. |
|
7
Done
|
Rinse the Pot. |
|
8
Done
|
Add 4 Cups of Vinegar; Bring to Boil Over Medium Heat. |
|
9
Done
|
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
Done
|
Whisk Into Hot Vinegar, and Bring to a Boil; Reduce Heat, and Simmer, Stirring Constantly Until Smooth and Thickened (amout 3 Minutes). |
