Mustard Pickles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 8 cups chunks unpeeled pickling cucumbers
• 4 cups cauliflower florets
• 1 cup 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

Recipe

• 1 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.
• 2 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.
• 3 drain vegetables; rinse well under lots of cool running water and drain thoroughly. set aside.
• 4 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.
• 5 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.
• 6 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.
• 7 cover canner; return water to a boil. process for 15 minutes.
• 8 remove jars without tilting. cool upright, undisturbed, for 24 hours.
• 9 do not retighten screw bands. after cooling check jar seals. sealed lids curve downwards. remove screw bands, wipe and dry bands and jars.
• 10 store screw bands and separately or replace loosely on jars, as desired.
• 11 label and store jars in dark cool place.
• 12 makes 5 2-cup jars.