| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pickles, Vegetables |
6 |
Quarts |
INGREDIENTS
| 1 |
qt |
Green cucumbers |
|
|
10% brine solution |
| 2 |
qt |
Green tomatoes |
| 1 |
qt |
Yellow wax peppers |
| 1 |
qt |
Small pearl onions |
|
|
Boiling salted water |
|
|
[1 t salt per qt] |
| 1 |
|
Cauliflower |
| 2 |
|
Dozen pickled gherkins |
| 1 1/2 |
c |
Flour |
| 6 |
T |
Dry mustard |
| 1 1/2 |
T |
Tumeric |
| 2 |
c |
Mild cider vinegar |
| 2 |
qt |
Malt cider vinegar |
| 2 1/2 |
c |
Sugar |
| 3 |
T |
Celery seed |
INSTRUCTIONS
Slice the cucumbers unpeeled and cover for 12 hours with a 10% brine
in an acid proof bowl. Drain and set aside. Slice the green tomatoes
and peppers. Peel and slice the onions. Pour boiling salted water over
the vegetables and bring back to a boil. Drain. Break the cauliflower
into florets and slice the gherkins. Pour boiling salted water over
them and bring back to a boil. Drain. Combine all the vegetables.
Combine the flour, mustard, tumeric and first 2 cups of vinegar and
stir until smooth. Bring the 2 quarts of vinegar to a boil with the
sugar and celery seed. Add the flour mixture, stirring constantly.
When thickened and smooth, combine the vegetables. Pack into
sterilized jars and seal. Process 15 minutes in a boiling water bath.
Cool and store 6 weeks in a cool, dark pantry or cellar. Use within
one year. From: The Joy of Cooking, Modified and posted by Jim Weller.
Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996
09:32:13 +0000 From: Joell Abbott <abbott@ZIP.COM.AU>
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”