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1
In a stainless steel saucepan, combine cucmbers, cauliflower, pearl onions, red and green peppers. Toss with salt; stir in 1 cup water. Cover and let stand in a cool place over night, stirring occasionally.
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2
Next Day: Place 5 (2 cup) Mason Jars in a boiling water canner; fill with water, cover and bring to a boil. Set screw bands aside; heat snap lids in hot, not boiling water. Keep jars and snap lids hot until ready to use.
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3
Drain vegetables; rinse well under lots of cool running water and drain thoroughly. Set aside.
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4
In a large, deep, stainless steel saucepan, combine sugar, ClearJel, mustards, turmeric, cider vinegar and ginger root; bring to a boil, stirring until thickened. Add vegetables and return mixture to a boil that cannot be stirred down.
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5
Ladle hot vegetables and liquid into a hot jar within 1/2 inch of top rim (headspace). Using a nonmetallic utensil, remove any air bubbles. Wipe jar rim, removing any stickiness.
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6
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner. Repeat for remaining pickles.
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7
Cover canner; return water to a boil. Process for 15 minutes.
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8
Remove jars without tilting. Cool upright, undisturbed, for 24 hours.
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9
Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downwards. Remove screw bands, wipe and dry bands and jars.
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10
Store screw bands and separately or replace loosely on jars, as desired.
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11
Label and store jars in dark cool place.
