Mustard Cauliflower & Pepper Pickles
Mustard Cauliflower and Pepper Pickles recipe
Yield
76 servingsPrep
15 minCook
20 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
green tomatoes
|
*
|
| 2 | quarts |
pickles, sweet
small sweet |
* |
| 2 | quarts |
white onion
small |
*
|
| 6 | each |
green bell peppers
|
|
| 2 | heads |
cauliflower florets
|
*
|
| 1 | cup |
salt
|
|
| 3 | quarts |
white wine vinegar
|
*
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ¼ | pound |
dry mustard
|
|
| 1 | ounce |
celery seeds
|
|
| ½ | ounce |
turmeric
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
green tomatoes
|
*
|
| 2 | quarts |
pickles, sweet
small sweet |
* |
| 2 | quarts |
white onion
small |
*
|
| 6 | each |
green bell peppers
|
|
| 2 | heads |
cauliflower florets
|
*
|
| 237 | ml |
salt
|
|
| 3 | quarts |
white wine vinegar
|
*
|
| 237 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 113.4 | g |
dry mustard
|
|
| 28.9 | ml/g |
celery seeds
|
|
| 14.5 | ml/g |
turmeric
|
|
Directions
Separate the cauliflower into flowerets, peel the onions and slice the peppers very fine, slice the tomatoes and combine all four ingredients.
Cover with the salt and let stand over night.
Drain, cover with boiling water and cook until vegetables are soft.
Drain.
Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together.
Mix thoroughly.
Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens.
Pour into sterilized jars and seal.
