posted by Dana 09-14-98 10:05 AM
2 quarts very green and solid tomatoes
6 green peppers
1 quart pickling onions or 6 sliced onions
24 small cucumbers (use more if they are really tiny)
1 head cauliflower
3 1/2 quarts vinegar
1 cup sugar
5 1/2 teaspoons turmeric
1 cup dry mustard
3/4 cup flour
Break cauliflower into small pieces. Cut tomatoes in small wedges. Slice green peppers. Add cucumbers (leave the tiny ones whole). Put it all in a crock and cover with brine made in proportion of 1 cup salt to 1 quart water. Let set overnight.
The next morning drain and scald. Make sauce by combining vinegar, sugar, turmeric and mustard. Make a paste of the flour and a little vinegar, add to your sauce and cook about 20 minutes. You'll have to stir diligently to keep from scorching. Add your vegetables now, heat to the boiling point and hold there at a simmer 5 minutes.
Now you can pour the musard pickles into hot sterilized jars and seal them.
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