Unclebillsmustardpickles Recipes

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UNCLE BILL'S MUSTARD PICKLES

This recipe has been a family favorite for many years. I made some changes to the original family recipe to enhance the flavor of the finished product.

Provided by William Uncle Bill

Categories     Cauliflower

Time 14h18m

Yield 8 jars

Number Of Ingredients 12



Uncle Bill's Mustard Pickles image

Steps:

  • 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.

Nutrition Facts : Calories 524.3, Fat 2.6, SaturatedFat 0.3, Sodium 2650.5, Carbohydrate 122.1, Fiber 5.6, Sugar 110.4, Protein 5.1

6 large cucumbers (fewer seeds the better)
3 large sweet red peppers, seeded and diced
3 large green peppers, seeded and diced
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 granulated sugar
5 tablespoons dry mustard
1 teaspoon turmeric
1/2 cup cold water

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