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1 medium cauliflower, cut into small florets 1
8 cups cucumber, cut in small chunks 2 L
3 sweet red peppers, seeded and cut in small chunks 3
2 sweet green peppers, seeded and cut in small chunks 2
1 cup pickling salt 250 mL
12 cups water 3 L
5 cups sugar 1.2 L
1-1/2 cups water 350 mL
1 cup flour 250 mL
1/4 cup dry mustard 60 mL
1 tbsp turmeric 15 mL
1 tbsp mustard seeds 15 mL
1 tbsp celery seeds 15 mL
4-1/2 cups vinegar 1.1 L
Place first 6 ingredients into a very large bowl. Sprinkle with salt. Pour 12 cups/3 L water over salt; cover and let stand at room temperature overnight.
Drain vegetables; rinse lightly and let stand in a colander for a few minutes to drain again. Transfer to a large pot; add sugar and 1-1/2 cups/350 mL water. Bring to a boil over medium heat, stirring often.
Mix last 6 ingredients together in a bowl and stir into boiling vegetables. Stir until vegetables return to a boil. Simmer uncovered 30 minutes, stirring occasionally.
Pour into hot sterilized jars and seal. Store in a cool place.
8 cups cucumber, cut in small chunks 2 L
3 sweet red peppers, seeded and cut in small chunks 3
2 sweet green peppers, seeded and cut in small chunks 2
1 cup pickling salt 250 mL
12 cups water 3 L
5 cups sugar 1.2 L
1-1/2 cups water 350 mL
1 cup flour 250 mL
1/4 cup dry mustard 60 mL
1 tbsp turmeric 15 mL
1 tbsp mustard seeds 15 mL
1 tbsp celery seeds 15 mL
4-1/2 cups vinegar 1.1 L
Place first 6 ingredients into a very large bowl. Sprinkle with salt. Pour 12 cups/3 L water over salt; cover and let stand at room temperature overnight.
Drain vegetables; rinse lightly and let stand in a colander for a few minutes to drain again. Transfer to a large pot; add sugar and 1-1/2 cups/350 mL water. Bring to a boil over medium heat, stirring often.
Mix last 6 ingredients together in a bowl and stir into boiling vegetables. Stir until vegetables return to a boil. Simmer uncovered 30 minutes, stirring occasionally.
Pour into hot sterilized jars and seal. Store in a cool place.
