Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 quarts | Pears |
| 2 quarts | Onions |
| 4 \N | Green bell peppers |
| 4 \N | Red bell peppers |
| 4 \N | Dill pickles |
| 2 \N | Hot peppers |
| 2 cups | (scant) salt |
| 4 cups | Sugar |
| 1 tablespoon | Celery seed |
| 2 quarts | Vinegar |
| 8 tablespoons | Flour |
| 1 tablespoon | Mustard seed |
| 4 tablespoons | Dry mustard |
| 2 tablespoons | Tumeric |
SAUCE
Grind pears, onions, green and red peppers, pickles, and hot peppers; add salt and let stand overnight. Next day wash three times in clear water. Add dry ingredients to vinegar and cook 5 minutes. Add pear mixture and boil 20 minutes. Pour into sterilized jars and seal.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .