Recipe By : Elizabeth Powell
Serving Size : 192 Preparation Time :24:00
Categories : Canning, Preserves, Etc. Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
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2 quarts green tomatoes -- cut into 1" chunks
1 bunch celery stalks -- cut into 1/2" pieces
4 sweet red peppers -- seeded, 1" pieces
1 quart pearl onions -- peeled
3 whole cauliflower -- cut into flowerets
4 large cucumbers -- peeled,seeded,sliced
4 quarts ice water
1 cup salt
7 cups sugar
1 cup all-purpose flour
6 tablespoons mustard powder
1 1/2 tablespoons turmeric
1 quart cider vinegar -- boiling
Place all vegetables in a large enamel kettle and sprinkle with pickling
salt. Pour ice water over all. Let stand overnight. Bring to a boil, then
drain thoroughly and divide evenly between two preserving kettles. Mix sugar,
flour, mustard, and turmeric together. Stir boiling hot vinegar into flour
mixture and mix well. Divide evenly between two kettles of vegetables. Working
with one kettle of vegetables at a time, bring to a boil and boil gently for 5
minutes, stirring well to prevent flour from lumping. Ladle into sterile pint
jars, leaving 1/2" headroom. Adjust lids and process in a boiling water bath
for 15 minutes. Remove and complete seals. Makes 12 pints, about 192 two-
tablespoon servings.
