This is a great family recipe that we enjoy every year. I’ve heard them called Sunshine Pickles or End-of-Garden Pickles also. One of the great things I love about this recipe is that all the preparation is done on the first day and the second day is the actual pickle making and canning. A little each day and it’s done!
This is what we use to make one batch of our pickles. We usually at least double the recipe though because we love them so much!
1 head cauliflower, broken into florets (about 1½ quarts)
1 qt. onions either chopped into large chunks or whole small ones
1 qt. small cucumbers, thickly sliced
1 qt. small green tomatoes
2 large green peppers, seeded and cut into 1” pieces
2 large red peppers, seeded and cut into 1” pieces
3 quarts cold water
½ cup pickling salt
The first day we just prepare the vegetables as directed. Then we placed them in a large bowl and covered them with the brine made from the cold water and salt.
This is a great part: LET SIT FOR 24 HOURS
The first day is done!
The second day we drained the solution from the vegetables, catching the veggies in a colander and the solution in a saucepan.
Next, we heated the salt water solution to boiling, then poured it over the veggies in the colander and let the salt water drain away.
In a large stock pot we combined 2 quarts of cider vinegar, 6 tablespoons of prepared mustard, 1½ cups light brown sugar, and 2 tablespoons of turmeric. We beat it all together until blended using a wire whisk. Then, we put 2/3 cup of all purpose flour into a bowl, remove about 2 cups of the yellow pickle solution (or brine) and add it to the flour whisking until it makes a smooth soft of paste.
Next we take the mixture and pour it back into the rest of the brine whisking it all together. The flour helps thicken the brine and whisking it into a small amount keeps it from clumping.
We heat the brine gradually, stirring constantly, until the mixture is thick and smooth, then add the drained veggies and cook gently until they are all tender but not overcooked. Again, we stir to prevent scorching.
Next, we pack the pickles into clean, hot jars, leaving 1/2” headspace, wipe the tops clean and adjust the two piece lids.
Lastly, we process in a boiling water bath. Pints process 10 minutes and quarts 15 minutes.
These are both beautiful and delicious to serve with meals. They are a colorful addition to the dinner table and a great way to use up those last veggies from the garden. YUM!