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Ingredientes
- 2 quart Green tomatoes, cut into 1" chunks
- 1 bn Celery stalks, cut into 1/2" pcs
- 4 x Sweet red peppers, cut into 1" pcs
- 1 quart Pearl onions
- 3 whl cauliflower, cut into flowerets
- 4 lrg Cucumbers, peeled, seeded, sliced
- 4 quart Water
- 1 c. Salt
- 7 c. Sugar
- 1 c. All-purpose flour
- 6 Tbsp. Mustard pwdr
- 1 1/2 Tbsp. Turmeric
- 1 quart Cider vinegar, boiling
Direcciones
- Place all vegetables in a large enamel kettle and sprinkle with pickling salt. Pour ice water over all. Let stand overnight. Bring to a boil, then drain thoroughly and divide proportionately between two preserving kettles. Mix sugar, flour, mustard, and turmeric together. Stir in boiling warm vinegar and mix well. Divide proportionately between two kettles of vegetables. Working with one kettle of vegetables at a time, bring to a boil and boil gently for 5 min, stirring well to prevent flour from lumping. Ladle into sterile pint jars, leaving 1/2" headroom. Adjust lids and process in a boiling water bath for 15 min. Remove and complete seals.
- Makes 12pints, about 192 two-Tbsp. servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 801g | |
| Recipe makes 12 servings | |
| Calories 587 | |
| Calories from Fat 19 | 3% |
| Total Fat 2.2g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9464mg | 394% |
| Potassium 590mg | 17% |
| Total Carbs 139.14g | 37% |
| Dietary Fiber 4.4g | 15% |
| Sugars 123.62g | 82% |
| Protein 4.62g | 7% |
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