Uncle Bill's Mustard Pickles
- 6 large cucumbers, (fewer seeds the better)
- 3 large sweet red peppers, diced, seeded and
- 3 large green peppers, diced, seeded and
- 3 tablespoons pickling salt, or 3 tablespoons coarse salt
- 2 cups cauliflower florets
- 1 large onion, minced,
- 3 stalks celery, chopped fine
- 4 cups white vinegar
- 4 cups sugar, granulated
- 5 tablespoons dry mustard
- 1 teaspoon turmeric
- 12 cup cold water
DirectionsWash 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.