Hi Kelly, apologies for the late reply. I hope the pickles turned out well.

Corn starch can be used but it does break down easier if the jars are water bath canned and can result in a runny or thin liquid..not that that's a bad thing though! You'll have to do some digging on flour > cornstarch substitution amounts..I'm not sure of the proper ratio to use right now.

We used pickling vinegar with 7% acetic acid in the recipe instead of white which normally has 5% acid. The higher acid content helps preserve the pickle recipe and prevents the chances of bacteria being able to take hold. Something to keep in mind if storing for long term in a pantry.

Happy pickling!

Hi Krista, I have personally never substituted zucchini for cucumber in this pickle recipe but I don't see why you couldn't do it! If you do leave put the cauliflower just bump up the zucchini to make up the missing bulk.

Hi Markus,

Plan to use your recipe tomorrow evening for my first time making Mustard Pickles. My Mom has made them her whole life but only ever with cucumber and onion! I think she's somewhat disapproving that I plan to add cauliflower and red pepper, as that's not the "family recipe" LoL. The more veggies the better in my opinion and the bell peppers will add some nice contrasting colour.

I have a couple of questions.

Can cornstarch be used as a substitute for the flour to thicken the sauce? Someone in the family is Celiac.

Also pickling vinegar= white vinegar? Close enough?

FWIW, the "family recipe" also includes a 1/2 tsp. Ginger powder.

Glad to find your site. I'm going to look and see if you have a recipe for homemade (cooked) tomato salsa as I have received a bounty of tomatoes in exchange for my Concord grapes.

You do not need to rinse the cucumbers. Draining and discarding any liquid drawn out of them will suffice.