The jelly one should be fine. There is enough vinegar for the amount of low-acid veggies - close, but enough.

The mustard pickles one is debated. Technically speaking, no flour is allowed in any recipe but this one does get made by some anyway and the recipe has been vetted by those in the know in the past. Personally, I wouldn't make it but browse through all the previous discussions on this recipe I linked below before you decide.

Dave

Here is a link that might be useful: Mustard Pickles discussions

I would be worried that the jelly won't have much flavor since it has no other fruit and peppers aren't very juicy. Seems like the main ingredients are sugar and vinegar. I don't know, I've never made jelly with just peppers before, maybe that's a good recipe.

Melissa

The use of a more stable tickener, as opposed to flour is required. Clear Jel is the proper thickener, but use care, as it has a fater and more thickening power compared to flour. I made mustared pickles a few years back and found the vinegar in the sauce to make the vegetables shrink. The jars were originally packed tight with veggies, and then the mustard sauce. After a process and opened, the sauce was a bit too much compared to the original veggy filling. For my mustard pickles, I also add wholee small boiling onions, and a few dried sweet red pepper pieces for color.

Amount of salt?? (1/2 pickling salt to 4 cups water), doesn't tell me much. Of course pickling cukes are also necessary and are in small chunks.

ksrogers - It should say 1/2 cup pickling salt. When you say pickling cukes are necessary do you mean you prefer it that way or should I put them in? The original recipe calls for 4 cups of cukes but I omitted them because I don't care for them in this recipe. I will use Clear Jel from now on - thanks.
melva02 (Melissa) I hope you try this recipe. It was the first thing I canned and friends and family love it. In fact they rave about it. I make at least 4 dozen at year and always run out. It does seem funny as you say with just red peppers, sugar and vinegar but on a cracker with philly or on toast it's out of this world.
Please keep the comments coming. This forum has really opened my eyes up to the dangers of unsafe recipes and canning practices and at the same time encouraged me to continue canning with such interesting recipes like raspberry chocolate jam!!!
lol seaglassgirl

I suppose you could omit the cukes, but usually most mustard pickles do use pickling cukes. Yours is golden and maybe the green of pickling cuke skins is something you may not want. However, you only have two veggies, cauliflower and onion. Not much texture with those two alone. I love pickling cukes and prefer these over those waxy green tough skinned cukes you see in stores. The picklers are nice and crisp and have a firm crunchy texture, as their skins are left on. I like the Colemans mustard powder. It must be allowed to sit a few hours to get the flavor to 'bloom'. Its 'blah' tasting if just added to the recipe and tasted without that necessary waiting (bloomimng) time. Additionally you could substitute a bit of the white distilled vinegar and use some cider vinegar too. That will reduce the harsh acid flavor and give you a mellow taste. In your golden recipe, you could substitute the cukes with celery too. Many variables and most are not going to change its safety much. I would use a lot less Clear Jel compared to flour, a sauce could set up so thick it could be cut with a steak knife is too much if it were used instead of flour. It may be that if you like to offer variety you could add cukes to a few jars. I bet many people like cukes in this. One final note, there are also sweet yellow bell peppers which can be used. A touch of garlic can also give interesting taste. For me, it cannot have sugar, as I use Splenda instead, and a 2.5 cups of Splenda is way too much sweet, when mixed with vinegar. The two in combination tend to enhance the sweetening of Splenda when its mixed with vinegar.

Seaglassgirl, thanks for the info on the pepper jelly. This year I'm going to make Carol's sweet and hot confetti jelly but I will file your recipe for next year. I don't really like sweet pickles, so the sugar-vinegar combination reminded me of that. Glad you found a good recipe!

Melissa