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