When I’m craving something pickled, I often find myself fishing the cauliflower florets out of a jar of mustard pickle. I leave the pearl onions for my husband. This recipe is adapted from one that appears in A Gracious Plenty: Recipes and Recollections from the American South, by John T. Edge for the Center for the Study of Southern Culture at the University of Mississippi (New York: G. P. Putnam’s Sons, 1999), and the N.C. Governors’ Mustard Pickle recipe in Pickles and Preserves, by Marion Brown (Chapel Hill: University of North Carolina Press, 2002).
1 (10-ounce) bag white pearl onions
1 large head of cauliflower, cut up into small florets, stems sliced
6 small pickling cucumbers, such as Kirby, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 celery stalk, diced
12 cups ice water, plus more if needed
1/2 cup pickling salt
1 cup flour
2 cups sugar
1 tablespoon dry mustard
2 teaspoons turmeric
9 cups white vinegar
Fill a small stainless-steel saucepan with water and bring to a boil. Fill a small bowl with ice water. Add the pearl onions to the boiling water. Cook for 2–3 minutes, then use a slotted spoon to remove the onions to the ice-water bath. Peel off the onion skins.
Place the onions, cauliflower, cucumbers, bell peppers, and celery in a large nonreactive container with a lid. (I use a 12-quart plastic container with a lid that I purchased at a restaurant-supply store.)
Add enough ice water to cover the vegetables. Add the pickling salt. Stir to combine. Cover the container with the lid. Let sit for 12–24 hours.
The next day, transfer the vegetables and brine to a large stainless-steel stockpot or enamel Dutch oven. Bring to a boil. Drain the vegetables in a colander and rinse them several times with cold water until the saltiness is to your liking.
Combine the flour, sugar, mustard, and turmeric in a large stainless-steel stockpot or enamel Dutch oven. Mix well. Slowly add the vinegar, stirring until there are no lumps and the mixture is thoroughly combined. Cook over medium heat until thickened, about 4–5 minutes. Add the vegetables to the sauce. Bring back to a boil and cook for about 12 minutes.
Ladle the vegetables and sauce into hot, sterilized jars, leaving 1/4 inch of headspace. Follow the boiling-water canning instructions on page 10. Process the jars for 10 minutes. Let the pickles sit for 1 month before eating.