12 hrs 30 mins
A wonderful way to take advantage of those end-of-season garden vegetables. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Flour is no longer recommended in canning recipes. If you wish to boiling water process this recipe, omit it. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html
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Units: US | Metric
- 2 heads cauliflower, cut into flowerets
- 2 quarts white onions, peeled and thinly sliced
- 1/2 dozen green bell pepper, seeded and finely sliced
- 2 quarts green tomatoes, sliced
- 1 cup salt
- 1 cup flour
- 1 1/2 cups sugar
- 1/2 lb dry mustard
- 2 tablespoons celery seeds
- 1/2 ounce turmeric
- 3 quarts white vinegar
- 1Combine vegetables in a large bowl.
- 2Cover with salt and let stand overnight.
- 3Drain; rinse thoroughly with boiling water until vegetables are all scalded.
- 4Blend flour, sugar and spices very well.
- 5Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
- 6Cook over low heat until thickened.
- 7Combine with hot vegetables, fill sterilized jars and seal.
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Nutritional Facts for Pennsylvania Dutch Mustard Pickles
Serving Size: 1 (7735 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 384.0
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 9497.4 mg
- Total Carbohydrate 62.6 g
- Dietary Fiber 8.0 g
- Sugars 38.4 g
- Protein 10.7 g
The following items or measurements are not included:
green bell peppers