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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 5 |
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from the Mossey River community cookbook You can use brown or white sugar in this recipe Ingredients:
3 cups cucumbers, cut in chunks |
3 cups cauliflower, cut in chunks |
2 cups tiny peeled onions |
1/2 cup flour |
1/4 cup dry mustard |
2 teaspoons turmeric |
1 1/2 teaspoons salt |
2 cups brown sugar |
1 tablespoon celery seed |
3 cups white vinegar |
1 cup water |
Directions:
1. Soak vegetables overnight in salted ice water (1/4 cup pickling salt to 6 cups water.
2. Bring to boil in same brine.
3. Drain and rinse.
4. In large saucepan mix flour, mustard, turmeric, salt, brown or white sugar and celery seed.
5. Stir in vinegar and water gradually].
6. Bring to boil.
7. Lower heat and cook, stirring constantly until thickened.
8. Add vegetables and bring to boil.
9. Pack into hot sterilized jars and seal.
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