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Ingredientes
- 36 x Tiny cucumbers
- 1 head cauliflower florets
- 2 c. Shelled lima beans
- 2 c. Green beans,, cut into 1 inch piec
- 2 c. Carrots,, sliced
- 2 c. Celery,, sliced
- 2 c. Pickling onions,, peeled
- 3 x Sweet green peppers, seeded and sliced
- 3 x Sweet red peppers,, seeded and sliced
- 1/4 c. Pickling salt
- 1 gal Water
- 3/4 c. Prepared mustard
- 1Â 1/2 Tbsp. Turmeric
- 1/2 c. Flour
- 8 c. Brown cider vinegar
- 4Â 1/2 c. Sugar
- 2 tsp Celery seed,, optional
Direcciones
- Mix vegetables, sprinkle with salt and add in water (may have to add in more than a gallon to cover). Let stand for 12 hrs or possibly overnight. In the morning drain vegetables, rinse them in clear cool water and drain again. In a large kettle, mix mustard, turmeric, flour and 1/2 c. vinegar into a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a boil, stirring till sauce thickened. Add in vegetables; return mix to a boil. Turn down heat; simmer for 10 min. Pack boiling warm mix into warm jars and seal immediately.
- Note: Jars should be sterilized either by boiling or possibly washing in a dishwasher.
- Makes about 15 pints, each pint has 386
