Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables Relishes
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Cauliflower
3 lg Green Peppers
1 lg Sweet Red Pepper
3 c Small White Onions -- Pearl
-Onions
2 lb Green Tomatoes
3 c Tiny (Pickling) Whole
-Cucumbers
1 qt Cucumber Slices -- Unpared,
-1/8-Inch Thick
1 c Salt
1 qt -- Cold Water
1 1/2 qt Vinegar
2 c Granulated Sugar
2 ts Celery Seed
3/4 c Unbleached All-Purpose Flour
- -- Sifted
1/4 lb Dry Mustard -- 1 1/4 Cups
1 1/2 ts Tumeric
2 c -- Cold Water
Wash the cauliflower and break into small flowerettes.
Wash, seed and halve the peppers, cutting them into
1/4-inch crosswise slices (rings). Pour boiling water
over the onions, let stand for 5 minutes, then skin.
(pare.) Wash the tomatoes and cut them into eighths.
Mix the cauliflower, peppers, onions, tomatoes, whole
and sliced cucumbers in a large bowl. Cover with the
salt and cold water combined. Let stand for 16 hours,
then place the mixture in a large kettle and bring
just to a boil, then drain. Meanwhile, heat the
vinegar, sugar and celery seed to boiling. Mix the
flour and the rest of the ingredients into a paste.
Stir into the vinegar mixture, blending well. Add the
drained vegetables and cook, uncovered, for 20
minutes, stirring constantly. Turn at once into clean
hot sterilized preserve jars and seal at once as the
manufacturer directs. Process in a hot water bath
according to your conditions.
