Recipe By : GRIT -- 06/01/97
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc. Vegetables
Amount Measure Ingredient -- Preparation Method
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36 tiny cucumbers
1 head cauliflower florets
2 cups shelled lima beans
2 cups green beans, -- cut into 1 inch piec
2 cups carrots, -- sliced
2 cups celery, -- sliced
2 cups pickling onions, -- peeled
3 sweet green peppers -- seeded and sliced
3 sweet red peppers, -- seeded and sliced
1/4 cup pickling salt
1 gallon water
3/4 cup prepared mustard
1 1/2 tablespoons turmeric
1/2 cup flour
8 cups brown cider vinegar
4 1/2 cups sugar
2 teaspoons celery seed, -- optional
Mix vegetables, sprinkle with salt and add water (may have to add more
than a gallon to cover). Let stand for 12 hours or overnight. In the
morning drain vegetables, rinse them in clear cold water and drain again.
In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into
a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring
to a boil, stirring until sauce thickened. Add vegetables; return
mixture to a boil. Turn down heat; simmer for 10 minutes. Pack boiling
hot mixture into hot jars and seal immediately.
Note: Jars should be sterilized either by boiling or washing in a
dishwasher. Makes about 15 pints, each pint has 386 calories.
