Yield: 1 Servings
|1||Head cauliflower; broken in pieces or flowerets|
|2 cups||Celery; cut up|
|3||Green peppers; cut in chunks|
|4 cups||Very small onions (may use frozen onions)|
|4 cups||Green tomatoes; sliced thin|
|2 cups||Sliced sweet pickles|
|4 ounces||Dry mustard|
Cover all vegetables except sweet pickles with water & salt. Let stand overnight. In morning bring to a boil & boil for 2 minutes. Drain. Mix vinegar, sugar, flour, dry mustard & turmeric. Bring to a boil & continue to boil for 2 minutes. Combine vegetables & sweet pickles with vinegar mixture & bring to a boil. Put in sterilized jars & seal with paraffin.
MRS H.C. (HARRIOT HOWZE) JONES
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .