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- Grind all Step1 ingedients up with a food processor.
- Cover with 3/4 cup pickling salt to 2 quarts of water.
- Let brine stand overnight.
- In the AM, drain the mixture well.
- Then add the Step2 ingredients except for the flour and vinegar.
- Bring to a boil.
- Mix 1 cup of flour with the vinegar to make a smooth paste.
- Add some of the hot mixture to the paste before mixing it together.
- Cook for about 10 minutes.
- Pour into sterilized jars.