| 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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