Dutch Pickles
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
green tomatoes
chopped |
*
|
| 1 | large |
cauliflower florets
chopped |
*
|
| 1 | cup |
salt
|
|
| 1 | tablespoon |
turmeric
|
|
| 2 | quarts |
vinegar
|
*
|
| 1 | quart |
onions
chopped |
*
|
| 1 | small |
cabbage
chopped |
*
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
green tomatoes
chopped |
*
|
| 1 | large |
cauliflower florets
chopped |
*
|
| 237 | ml |
salt
|
|
| 15 | ml |
turmeric
|
|
| 2 | quarts |
vinegar
|
*
|
| 0.9 | l |
onions
chopped |
*
|
| 1 | small |
cabbage
chopped |
*
|
| 15 | ml |
prepared mustard
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
sugar
|
|
Directions
Combine vegetables and salt.
Cover with hot water. Let stand 30 minutes.
Drain.
Combine turmeric, mustard, flour, and sugar. Add vinegar.
Cook until thick and smooth.
Add vegetables. Boil slowly, stirring constantly, 15 to 20 minutes.
