Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart small white onions
6 green peppers
3 red peppers
1 quart string beans
2 bunches carrots
1 quart green tomatoes
2 large cauliflower
12 small sour pickles
2 quarts lima beans
***BRINE:***
1 cup salt -- dissolved in:
1 gallon water
***SAUCE:***
1 cup flour
1 tablespoon turmeric
1/2 cup sugar
6 tablespoons dry mustard
2 quarts cider vinegar
Prepare vegetables carefully. Cut peppers in strips, carrots and
green tomatoes, sliced and cauliflower divided in small pieces. Boil
all except pickles in water to cover until tender but not mushy.
Drain and soak in brine overnight. Drain.
To prepare sauce, scald vinegar and sugar, add flour, mustard and
turmeric mixed with a little water until smooth and creamy. Boil
carefully a few minutes; then add the vegetables and cook until
heated through. If vinegar is too strong, dilute with a little
water. Put in small jars and seal.
