Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4 pints
Ingredients
1 head cauliflower
20 small green tomatoes
3 green bell peppers
4 cups pickling onions
24 2” pickling cucumbers
1 cup sugar
3/4 cup flour
1/2 cup dry mustard
1 tbsp. turmeric
7 cups apple cider vinegar
7 cups water
1 cup pickling (kosher) salt
Directions
1. Wash cauliflower and break into florets.
2. Wash tomatoes and quarter.
3. Wash peppers, cut in quarters, remove stem, seeds, and ribs.
4. Cut into 1/2-inch strips.
5. Peel onions.
6. Wash cucumbers, removing stem and blossom ends.
7. Toss vegetables in large non-reactive bowl or pot with salt.
8. Pour a quart of water over all , and let stand overnight.
9. Drain, cover with boiling water, and let stand ten minutes.
10. Drain. Combine sugar, flour, spices, vinegar, and 3 cups of water.
11. Cook until thick.
12. Add vegetables and continue cooking until vegetables are tender-crisp.
13. Pack into pint jars, dividing liquid evenly, and leaving 1/2-inch head space.
14. Wipe rims; screw on lids and rings.
15. Process jars in a boiling water bath for fifteen minutes.
Nutrition:
Cholesterol 0mg
Calories 10.1 kcal;
Fat: 0 g;
Carbs: 2 g;
Protein 0 g
