PICALLILI/MUSTARD PICKLE RELISH

Picallili/Mustard Pickle Relish image

Provided by Colette Bowling @Cola

Number Of Ingredients 15

4 ounce(s) cauliflower, small florets
4 ounce(s) carrots, chopped
4 ounce(s) green papaya, chopped
4 ounce(s) bell peppers, green or red, chopped
4 ounce(s) yellow onions, chopped
4 ounce(s) cucumbers, chopped
2 ounce(s) celery stalks, chopped
1/4 cup(s) flour
1/2 cup(s) prepared mustard or 1/8 cup powder
1/4 cup(s) granulated sugar
2 tablespoon(s) salt
1 teaspoon(s) turmeric, ground
1 1/2 cup(s) apple cider vinegar
2 tablespoon(s) jalapeno peppers, finely chopped
1 cup(s) water

Steps:

Break cauliflower into small florets. Chop the carrots, papaya, bell peppers, onions, cucumber and celery into small pieces. Scald the vegetables in a mixture of water and 1 tablespoon for 10 minutes; drain well.
Combine the flour, mustard, remaining salt and turmeric; add one cup of water. Cook over medium heat, stirring constantly until the mixture thickens. Add the vinegar slowly and bring to a boil. Add the finely chopped jalapeños, then add the other vegetables and remove from the heat, stirring well. Pack into jars and seal immediately.