Drain vegetables in a colander and rinse quickly with cold water to remove any excess salt. Let vegetables drain for apx. 45-60 minutes.
Meanwhile, wash jars and lids in hot soapy water. Quickly wash the lids and do not let them stay in the hot dish water as, once heated enough to soften the rubber sealing compound and then cooled, they are no longer effective. Rinse. The lids will be heated at the time of bottling. Fill a large-sized pot about two-thirds full of hot tap water. Place the jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars, adding more if necessary. Cover, bring to a boil, and boil gently for 10 minutes. Turn heat to simmer and leave the jars in the hot water to have ready to fill once the pickles are ready for bottling.
In bowl, mix remaining 1/2 cup of sugar with the flour, turmeric, celery seed, dry mustard, ginger, and cayenne. Add the remaining 1 cup of vinegar to the dry ingredients and whisk until smooth. Add apx. 3/4 cup of the hot vinegar-sugar mixture to this sauce. This will “temper” it and keep it from going lumpy when added to the hot liquid mixture in the pot. Stir and pour this mixture into the vinegar-sugar mixture in pot. Cook sauce over medium heat until thickened, stirring frequently to prevent scorching. When sauce coats a spoon and drips off slowly, it is thick enough to add the vegetables. (This could take several minutes.)
Add the cup-up red pepper to the other vegetables and add all the vegetables to the thickened mustard sauce and cook over medium-low heat just until vegetables are heated through, apx. 12-15 minutes. Do not boil the vegetables.
Remove a small amount of the hot water from the stockpot in which the jars were sterilized and place in small saucepan over simmering heat. Place the lids in the hot water to soften the rubber sealing compound. Do not boil the lids.
Remove and discard spice sachet from pickle mixture. Using a ladle or a heat-proof glass measuring cup and a wide-mouthed canning funnel, fill the hot sterilized jars with the pickles, leaving about 1/2” headroom in each jar to allow for expansion during the hot water processing. Remove any trapped air bubbles in the jars with a chopstick or small heatproof spatula. Wipe the jar rims with a clean damp cloth to remove any stickiness that could prevent the lids from sealing properly to the jars.
Let jars sit in the hot water for 5 minutes then, using jar lifter tongs, carefully remove the jars filled with pickles, upright and one at a time, and transfer them to a heat-proof cutting board, that has been covered with a towel, to cool completely. Listen for the “pop” or “ping” sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on counter for 24 hours. Cover jars with towel to keep light out. Then, after 24 hours, test each jar for proper sealing by pressing down on the center of each jar lid. If the lid is already pressed downward, and does not pop back up, it is properly sealed. Any jars that do not pass this test should be refrigerated and the pickles used within a week or so. Store properly sealed pickle bottles in cool, dark place. Refrigerate pickles once jar has been opened.
Yield: Apx. 7½ pint bottles
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