Yield: 6 quarts
| Measure | Ingredient |
|---|---|
| 1 quart | Green cucumbers |
| \N \N | 10% brine solution |
| 2 quarts | Green tomatoes |
| 1 quart | Yellow wax beans |
| 1 quart | Small pearl onions |
| 1½ cup | Flour |
| 6 tablespoons | Dry mustard |
| 2 quarts | Malt cider vinegar |
| 2½ cup | Sugar |
| \N \N | Boiling salted water |
| \N \N | [1 t salt per qt] |
| 1 large | Cauliflower |
| 2 \N | Dozen pickled gherkins |
| 1½ tablespoon | Tumeric |
| 2 cups | Mild cider vinegar |
| 3 tablespoons | Celery seed |
THE VEGETABLES
MUSTARD SAUCE
PICKLING SOLUTION
Slice the cucumbers unpeeled and cover for 12 hours with a 10% brine in an acid proof bowl. Drain and set aside. Slice the green tomatoes and beans. Peel and slice the onions. Pour boiling salted water over the vegetables and bring back to a boil. Drain. Break the cauliflower into florets and slice the gherkins. Pour boiling salted water over them and bring back to a boil. Drain. Combine all the vegetables.
Combine the flour, mustard, tumeric and first 2 cups of vinegar and stir until smooth. Bring the 2 quarts of vinegar to a boil with the sugar and celery seed. Add the flour mixture, stirring constantly.
When thickened and smooth, combine the vegetables. Pack into sterilized jars and seal. Process 15 minutes in a boiling water bath.
Cool and store 6 weeks in a cool, dark pantry or cellar. Use within one year.
From: The Joy of Cooking Modified and posted by Jim Weller Submitted By JIM WELLER On 04-30-95