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| 4 | quarts | green tomatoes | |
| 1 | small | cabbage head | |
| 6 | each | sweet red bell pepper | |
| 3 | cups | sugar | |
| 2 | quarts | vinegar | |
| 1 | quart | onions | |
| 1 | head | cauliflower florets | |
| 6 | tablespoons | dry mustard | |
| 1 | teaspoon | turmeric | |
| 1 | x | salt |
Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces.
Allow to stand in a brine, made by using 1/4 cup salt to each quart water, overnight.
Heat to boiling. Boil 15 minutes. Drain 1 hour.
Combine mustard, sugar, and turmeric.
Add to vinegar, which has been heated to boiling.
Simmer, stirring constantly, until slightly thickened.
Pour over vegetables.
Stir until thoroughly blended. Heat to boiling.
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The term "Burgundy", in the minds of the American masses, has come to denote generic red wine. Mediocre restaurants often use the term to...
It was very delicious and highly recomend for you to try it!