| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
2 |
Servings |
INGREDIENTS
| 30 |
|
Green tomatoes (approx.) |
| 2 |
|
Heads cabbage |
| 2 |
|
Heads cauliflower |
| 1 1/2 |
lg |
Dozen sour pickles |
| 4 |
|
Bunches celery |
| 6 |
lg |
Bell peppers; seeded (3 green; 3 red) |
| 6 |
lg |
Yellow onions |
| 1 |
c |
Salt |
| 8 |
lb |
Sugar |
| 1 |
ga |
Distilled white vinegar |
| 2 |
c |
All purpose flour |
| 3 |
tb |
Dry mustard |
| 3 |
tb |
Tumeric |
|
|
Water to moisten |
INSTRUCTIONS
Wash, drain, grind & mix vegetables. Squeeze out moisture. Add salt, sugar
& vinegar. Boil for 10 minutes. Mix flour, mustard & tumeric with a little
water & stir until smooth. Stir the flour paste into the vegetables,
stirring constantly (it scorches easily!). Pack mixture into hot,
sterilized jars. Seal & process for 10 minutes in boiling water bath. (You
need a big kettle. It is a good recipe to do with a friend. By yourself, it
is a little easier to halve it. Worth the work. Very good!)
SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”