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Newfoundland Mustard Pickles

5 from 1 vote
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Ingredients
  

  • 7 – 8 large cucumbers, peeled, seeded and cut into bite size pieces
  • 1 large cauliflower, cut into bite size pieces
  • 2 yellow onions, peeled and diced
  • 1 large red pepper, deveined and chopped
  • ½ cup sea salt or other coarse salt
  • 4 cups distilled vinegar  
  • 3 cups granulated sugar
  • 1 cup all-purpose flour              
  • 1-½ tsp. dry mustard
  • 2 tsp. celery seed 2 tsp. turmeric           
  • 2 tsp. turmeric           

Instructions
 

  • In a large pot, place cucumbers, cauliflower, onions and enough boiling water to totally cover the vegetables.
  • Pour ½ cup salt over vegetables and let stand about ½ hour; drain.
  • Add red pepper.
  • In another large pot, combine 3 cups vinegar and 2 cups sugar.
  • Bring to a boil and add vegetables.
  • In a separate bowl, make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp. dry mustard, 2 tsp. celery seed, 2 tsp. turmeric and 1 cup vinegar.
  • Add to vegetables and cook for an additional 5 minutes.
  • Fill canning jars while mix is still hot; add lids and turn upside down in a pan filled with enough hot water to cover the rings.
  • Allow to cool; remove jars from pan right side up.
  • Check to make sure all lids sealed.
  • If any have not sealed, store pickles in the refrigerator.