| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
This, And, That |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Onions; Chopped |
| 1/4 |
ga |
Cucumber; Chopped |
| 1/2 |
ga |
Green Tomaoes; Chopped |
| 1/2 |
ga |
Celery; Chopped |
| 1/2 |
ga |
Cauliflower; Chopped |
| 6 |
|
Bell Pepper; Chopped |
| 6 |
pt |
Vinegar |
| 2 1/2 |
c |
Sugar |
| 3/4 |
c |
Ground Mustard |
| 1 |
oz |
Tumeric |
| 1/2 |
pt |
Olive Oil |
| 3/4 |
c |
Flour |
| 1 |
ts |
Ground Cloves |
| 1 |
ts |
All Spice |
| 4 |
ts |
Black Pepper |
| 1 |
ts |
Prepared Mustard |
INSTRUCTIONS
Tie all spices into bag. Scald vegetables in 3 pints of vinegar and 3
pints of water. Drain and pour over mixture as follows: Mix mustard,
flour, oil, and tumeric with 1 pint of vinegar. Stir into 6 pints of
vinegar while boiling having added sugar and spices. Add all tied spices
in mixture. Let stand with vegetable while cooking not over 2 minutes.
Place in canning jars and into hot water bath.
Recipe By : Ladies Alter Society, Gueydan, La.
Posted to EAT-L Digest 22 October 96
Date: Wed, 23 Oct 1996 11:17:53 -0500
From: Connie Anderson <connie@USA.NET>
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