Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | French green beans, pieces |
| 8 ounces | Small pickling onions,peeled |
| ½ cup | Pickling salt |
| 8 ounces | Cauliflower flowerets |
| 1 each | Piece cucumber, diced (8 oz) |
| 1 teaspoon | Turmeric |
| 1 tablespoon | Dry mustard |
| ⅓ cup | Sugar |
| 4 teaspoons | Cornstarch |
| ½ teaspoon | Ground ginger |
| 1¾ cup | Distilled malt vinegar |
INGREDIENTS
DIRECTIONS
Layer all vegetables in a colander with salt. Let stand overnight.
Wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.
Prepared lids as manufacturer directs. Rinse vegetables well under cold running water and drain thoroughly. Mix turmeric, mustard, ginger and sugar with 1-½ cups vinegar and blend well. Pour mixture into a saucepan and add vegetables. Simmer gently 9-10 minutes or until vegetables are crisp-tender. Blend cornstarch to a smooth paste with remaining vinegar. Add to vegetable mixture and mix well. Bring to a boil and cook 3 minutes, stirring carefully to prevent damaging vegetables. Ladle hot relish into 1 hot jar at a time, leaving ¼" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.
Process 10 minutes in a boiling-water bath. Makes about 3 pints.
NOTE: Garnish with cucumber slices, if desired, and serve with cold pies, salads and sandwiches.
Submitted By EARL SHELSBY On 01-17-95