| 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2920
Calories From Fat: 120
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 64908.9mg
Potassium: 5793.3mg
Carbohydrates: 610.2g
Fiber: 42.8g
Sugar: 386g
Protein: 48.3g