Ingredients
- 1 lrg Cauliflower
- 3 lrg Green Peppers
- 1 lrg Sweet Red Pepper
- 3 cups Small White Onions, Pearl Onions
- 2 pounds Green Tomatoes
- 3 cups Tiny (Pickling) Whole Cucumbers
- 1 quart Cucumber Slices, Unpared, ⅛-Inch Thick
- 1 cup Salt
- 1 quart,Cold Water
- 1 1/2 quarts Vinegar
- 2 cups Granulated Sugar
- 2 teaspoons Celery Seed
- 3/4 cup Unbleached All-Purpose Flour Sifted
- 1/4 pound Dry Mustard, 1 ¼ Cups
- 1 1/2 teaspoons Tumeric
- 2 cups,Cold Water
Make it step by step
- Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.)
- Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring
- YIELD:9 Pints
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.