| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pickles | 1 | Servings | ||
INGREDIENTS
| 1 | Head cauliflower; broken in pieces or flowerets | |
| 2 | c | Celery; cut up |
| 3 | Green peppers; cut in chunks | |
| 4 | c | Very small onions (may use frozen onions) |
| 4 | c | Green tomatoes; sliced thin |
| 2 | c | Sliced sweet pickles |
| 2 | qt | Water |
| 1/2 | c | Salt |
| 1 1/2 | qt | Vinegar |
| 1/2 | lb | Sugar |
| 1 | c | Flour |
| 4 | oz | Dry mustard |
| 1 | tb | Turmeric |
INSTRUCTIONS
Cover all vegetables except sweet pickles with water & salt. Let stand overnight. In morning bring to a boil & boil for 2 minutes. Drain. Mix vinegar, sugar, flour, dry mustard & turmeric. Bring to a boil & continue to boil for 2 minutes. Combine vegetables & sweet pickles with vinegar mixture & bring to a boil. Put in sterilized jars & seal with paraffin. MRS H.C. (HARRIOT HOWZE) JONES From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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