| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Pears |
| 2 |
qt |
Onions |
| 4 |
|
Green bell peppers |
| 4 |
|
Red bell peppers |
| 4 |
|
Dill pickles |
| 2 |
|
Hot peppers |
| 2 |
c |
(scant) salt |
| 4 |
c |
Sugar |
| 1 |
tb |
Celery seed |
| 2 |
qt |
Vinegar |
| 8 |
tb |
Flour |
| 1 |
tb |
Mustard seed |
| 4 |
tb |
Dry mustard |
| 2 |
tb |
Tumeric |
INSTRUCTIONS
SAUCE
Grind pears, onions, green and red peppers, pickles, and hot peppers; add
salt and let stand overnight. Next day wash three times in clear water. Add
dry ingredients to vinegar and cook 5 minutes. Add pear mixture and boil 20
minutes. Pour into sterilized jars and seal.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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