Ingredients 8 large cucumbers sliced 4 cups sliced onion 2 tablespoons pickling salt 2 cups white sugar 2 tablespoons all purpose flour 2 cups white vinegar 1 tablespoon ground dried turmeric 1 tablespoon dry mustard powder teaspoon celery seed 2 quarts cold water or as needed. I halved the recipe and it was easy to make and well worth the time and effort. Place cucumbers and onions in a large stainless steel or glass bowl. Pour over top of cucumbers and onions add more cold water if necessary to cover the tops of the cucumbers. Optional process the pickles for longer storage.
Add the prepared vegetables and bring the relish back up to a boil. Rinse and drain twice to remove the salt. Meanwhile mix the spices sugar and cornstarch together in a bowl. Put pot with beans on burner and add the mixture to the beans. If they do not refrigerate those pickles and eat them first.
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Cover completely with cold water and soak for 4 5 hours or overnight. Place in a large stockpot along with cucumbers onions red and green peppers. Bring this mixture to a boil then reduce heat and simmer uncovered for 5 minutes. Process in a water bath for 20 minutes if at a high altitude 25 minutes. Ladle the pickles into sterile hot jars and gently screw on the lids.
Set aside in cool spot do not refrigerate for 12 hours. Reduce the heat to medium high and continuing boiling for 10 minutes. Make sure the lids pop down. Mix all dry ingredients together in a saucepan. Return the pot.
Directions trim the core off of cauliflower. Place the cucumbers and onions in a large stock pot with all the remaining ingredients and bring it to a boil. Cut into bite size florets to make 8 cups. Reduce the heat and simmer uncovered for 20 more minutes. Mix 1 cup of pickling canning salt with 8 cups of cold water double this as needed if doing a larger batch of pickles.
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Add vinegar and stir well to remove any lumps. Cover completely with cold water and soak for 4 5 hours or overnight. Heat and boil until thickened reduce heat to low. Add the prepared vegetables and bring the relish back up to a boil. Stir the sugar vinegar celery seed and mustard seed in a dutch oven on the stovetop.
Mix 1 cup of pickling canning salt with 8 cups of cold water double this as needed if doing a larger batch of pickles. Ingredients 8 large cucumbers sliced 4 cups sliced onion 2 tablespoons pickling salt 2 cups white sugar 2 tablespoons all purpose flour 2 cups white vinegar 1 tablespoon ground dried turmeric 1 tablespoon dry mustard powder teaspoon celery seed 2 quarts cold water or as needed.
