- 1 quart small white onions
- 1 quart small cucumbers
- 2 heads cauliflower
- 3 green peppers
- 1 quart vinegar
- 6 tablespoons mustard
- 3 tablespoons flour
- 1 cup sugar
- 1 tablespoon turmeric
Peel onions, add cucumbers, cauliflower separated into flowerlets and sliced peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, drain again. Boil vinegar, add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
SWEET TOMATO PICKLES
- ½ peck green tomatoes
- 4 onions
- 4 green peppers
- 1 cup salt
- ½ cup white mustard seed
- 2 teaspoons pepper
- 3 teaspoons cinnamon
- 3 teaspoons allspice
- 3 teaspoons cloves
- 2 quarts vinegar
- 1 pound brown sugar
Chop tomatoes, onions and peppers; cover with salt and allow to stand over night. Drain, and add to vinegar, spices and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars.