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Vegetable Pickles

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B3
    MineralsSelenium, Natrium, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 Small green tomatoes

    2. 4 Red bell peppers

    3. 2 Small cucumbers

    4. 1 Cauliflower

    5. 1 Small pickling onions

    6. 2 cups 474ml Salt

    7. 1 Cold water

    8. 1 cup 62g / 2 1/5oz All purpose flour

    9. 6 tablespoons 90ml Dry mustard

    10. Sugar - (no amount listed)

    11. 2 teaspoons 10ml Celery seed

    12. 1 tablespoon 15ml Turmeric

    13. Distilled white vinegar - as needed

    Instructions Jump to Ingredients ↑

    1. Cut tomatoes, peppers, cucumbers, and cauliflower in medium-size pieces. Add onions.

    2. Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.

    3. Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.

    4. Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.

    5. This recipe yields 4 pints.

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