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Uncle Bill's Mustard Pickles Recipes
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Recipe Name : Uncle Bill's Mustard Pickles
Country : United States
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Category : Home > Pickles > All
Chef : William (Uncle Bill) Anatooskin
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# 6 large cucumbers (fewer seeds the better)
# 3 large sweet red peppers, seeded and diced
# 3 large green peppers, seeded and diced
# 3 tablespoons pickling salt or 3 tablespoons coarse salt
# 2 cups cauliflower florets
# 1 large onion, minced
# 3 stalks celery, chopped fine
# 4 cups white vinegar
# 4 cups granulated sugar
# 5 tablespoons dry mustard
# 1 teaspoon turmeric
# 1/2 cup cold water

# 1 Wash and finely chop cucumbers.

# 2 Seed and dice sweet red and green peppers.

# 3 Place chopped cucumbers and peppers in a large bowl.

# 4 Sprinkle over with pickling salt, cover and let sit overnight.

# 5 The next morning, drain off the liquid and discard.

# 6 Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.

# 7 Transfer vegetables to a large cooking pot.

# 8 Add vinegar and sugar and bring to a boil.

# 9 Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.

# 10 In a small bowl, mix mustard and turmeric in a half cup of cold water.

# 11 When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.

# 12 Sterilize and prepare canning jars of your choice.

# 13 Fill jars to within 1/4" of the top of the jars.

# 14 Apply lids and screw tops and process according to the method you are most familiar with.

# 15 When jars are sealed and cooled, label and store in a cool, dark place.