Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 quarts | Water |
| ½ cup | Salt |
| 1½ quart | Vinegar |
| ½ pounds | Sugar |
| 1 cup | Flour |
| 4 ounces | Dry mustard |
| 1 tablespoon | Turmeric |
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, .