---------- Recipe via Meal-Master (tm) v8.02

     Title: MUSTARD PICKLES
Categories: Penndutch, Pickles
     Yield: 1 servings

     2 qt Tomato, green
     2 qt Pickles, small sweet
     2 qt Onion, small white
     6 ea Bell pepper, green
     2 ea Cauliflower, heads
     1 c  Salt
     3 qt Vinegar, white wine
     1 c  Flour
 1 1/2 c  Sugar
   1/4 lb Mustard, dry
     1 oz Celery seed
   1/2 oz Turmeric

 Separate the cauliflower into flowerets, peel the
 onions and slice the peppers real fine, slice the
 tomatoes and combine all four ingredients. Cover with
 the salt and let stand over night. Drain, cover with
 boiling water and cook until vegetables are soft.
 Drain. Heat the vinegar and pour over the flour,
 sugar, mustard, celery seed and turmeric which have
 been mixed together. Mix thoroughly. Add the pickles
 to the cooked vegetables and pour over the liquid,
 cook about 10 minutes or until mixture thickens. Pour
 into sterilized jars and seal.
 Source:  Pennsylvania Dutch Cook Book - Fine Old
 Recipes, Culinary Arts Press, 1936.

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