Delicious Golden Mustard Pickles

Description: 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.

Ingredients:

• 1 large cauliflower
• 14 cups sliced pickling cucumbers
• 6 cups diced onions
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 cup pickling salt
• 5 cups white vinegar
• 4 cups granulated sugar
• 1 cup all-purpose flour
• 1/2 cup mustard powder
• 2 tablespoons turmeric powder

Steps:

1. Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
2. Place in a large stockpot, along with cucumbers, onions, red and green peppers.
3. Sprinkle with 1/2 cup pickling salt; cover with cold water.
4. Set aside in cool spot (do not refrigerate) for 12 hours.
5. Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
6. Set the veggies aside.
7. Rinse the pot.
8. Add 4 cups of vinegar; bring to boil over medium heat.
9. 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. Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
11. Add the veggies, stir to coat.
12. Bring to a boil, stirring gently.
13. Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
14. Cover with warm discs; screw on bands fingertip tight.
15. Process in boiling water canner for 10 minutes.
16. Remove, and let cool on rack.