Delicious Golden Mustard Pickles

• 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

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.

cauliflower, pickling cucumbers, onions, green bell pepper, red bell pepper, pickling salt, white vinegar, granulated sugar, flour, mustard powder, turmeric powder

Taken from www.food.com/recipe/delicious-golden-mustard-pickles-78225 (may not work)