Recipe by Michelle_My_Belle
From Time Life: the cooking of the British Isles. Salt content looks astounding for this recipe, but I'm not sure what the effect of cutting it will be. Serving size based on a commercial pickle jar that says 17 servings per quart
- 1 lb cauliflower (one medium sized bunch, trimmed and separated into individual flowerets with approx one inch stems)
- 1⁄2 lb unripe tomatoes (two small tomatoes, green, cut into 1 in chunks)
- 1 lb white onion (small, about 1in. in diameter, peeled)
- 1⁄2 lb yellow onion (about 2 medium sized onions, peeled and cut into 1/4 in slices)
- 1 cup salt
- 1 teaspoon salt
- 1 lb cucumber (2 small, peeled and cut into 1/4 in slices)
- 1 tablespoon capers (drained and rinsed in cold water)
- 1⁄2 teaspoon celery seed
- 1⁄4 lb butter (one stick)
- 1⁄4 cup flour
- 2 cups malt vinegar
- 1⁄2 cup sugar
- 1 tablespoon turmeric
- 1⁄4 cup dry English-style mustard
- 5 quarts water
Directions See How It's Made
- In 12 quart pot combine first 4 ingredients.
- Dissolve 1 cup of salt into 4 quarts of water and pour over until thoroughly moistened.
- Store in cool place (not fridge) for 12 to 18 hours.
- Drain off extra liquid and add cucumbers, capers, celery seed and remaining tsp of salt and 1 quart fresh water to pot.
- Bring to boil over high heat, reduce to medium and cook, uncovered 10 minutes or until vegetables are tender but still resistant when pierced.
- Drain in colander, discard liquid and place veggies in large stainless steel, glass or enameled bowl.
- Melt butter in 2 quart saucepan over moderate heat.
- When foam begins to subside, stir in flour and mix.
- Add vinegar and cook, stirring constantly, until sauce thickens and boils.
- Reduce heat to low and simmer 3 minutes.
- Beat in sugar, turmeric and mustard.
- Pour half of the sauce over vegetables, turn to coat evenly.
- Set remaining sauce aside, covered (not in fridge).
- Marinate vegetables at room temp for 24 hours and then stir in reserved sauce.
- These may not be served at once or packed into jars and stored, tightly covered in fridge for up to 3 months.