| 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 |
lg |
Cauliflower |
| 2 |
|
Dozen pickled gherkins |
| 1 1/2 |
c |
Flour |
| 6 |
tb |
Dry mustard |
| 1 1/2 |
tb |
Tumeric |
| 2 |
c |
Mild cider vinegar |
| 2 |
qt |
Malt cider vinegar |
| 2 1/2 |
c |
Sugar |
| 3 |
tb |
Celery seed |
INSTRUCTIONS
THE VEGETABLES
MUSTARD SAUCE
PICKLING SOLUTION
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:
“People ignore God and then blame him for the chaos that results”