Prep 12 hrs
Cook 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
- 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
- Combine vegetables in a large bowl.
- Cover with salt and let stand overnight.
- Drain; rinse thoroughly with boiling water until vegetables are all scalded.
- Blend flour, sugar and spices very well.
- Heat the vinegar and pour over dry ingredients slowly, stirring constantly.
- Cook over low heat until thickened.
- Combine with hot vegetables, fill sterilized jars and seal.