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| Vegetable Pickles
1 quart of small green tomatoes
4 red bell peppers
2 quarts of small cucumbers
1 head cauliflower
1 quart small pickling onions
2 cups of salt
1 gallon of cold water
1 cup of all purpose flour
6 tablespoons of dry mustard
Sugar, (no amount listed)
2 teaspoons of celery seed
1 tablespoon of turmeric
Distilled white vinegar, as needed
Cut tomatoes, peppers, cucumbers, and cauliflower in medium-size pieces. Add onions.
Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.
Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.
Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.
This recipe yields 4 pints.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-23-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"4 pints"
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