0
(0)
CATEGORY CUISINE TAG YIELD
Grains Dutch Penndutch, Pickles 1 Servings

INGREDIENTS

2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 Bell pepper, green
2 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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus rights wrongs”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?