Ingredients
- 16 CUPS SMALL-DICED CUCUMBERS (PEELED)
- 4 CUPS SMALL DICED ONION
- 2 cups small cauliflower florets
- 1 cup pickling salt
- 1-1/4 cups all purpose flour
- 6 cups cider vinegar (must be cold)
- 7 cups sugar
- 1/4 cup dry mustard
- 2 tbsp turmeric
- 1 tbsp celery seeds
- 1 cup fine diced red bell pepper
Preparation
Step 1
In a large bowl, toss the cucumbers, onions and cauliflower in the salt to coat. Cover with just enough water to submerge. Let the vegetables soak overnight but no more than 12 hours. The next morning drain the vegetable mixture and rinse off all the salt. Set aside.
Dissolve the flour in just enough vinegar to make a smooth, pourable paste. It is important to remove any lumps by passing the mixture through a sieve. Set aside.
In a large dutch oven, dissolve the sugar in the remaining vinegar with the spices and bring to a boil.
Remove from the heat and slowly whisk in the flour mixture. The mixture will quickly begin to thicken, but don't panic. Whisk untill all the flour is incorporated and there are no lumps.
Add the rinsed vegetable mixture and return to a boil. Let this mixture boil for 5 minutes. Add the red pepper, boil for 1 more minute then remove from heat.
Transfer the pickles straight from the boiling pot into hot sterile jars, and process the jars in a boiling water bath for 10 minutes.