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VARIETY PICKLE

Source of Recipe


HELEN BUTTERWORTH



List of Ingredients



• 1 QT CABBAGE OR 2 BUNCHES OF CELERY OR HALF OF EACH
  
• 1 QT ONIONS
  
• 1 QT CAULIFLOWER
  
• 1 QT CUCUMBERS PEELED
  
• 3 SWEET PEPPERS
  
• 3 PINTS VINEGAR
  
• 8 CUPS WHITE SUGAR
  
• 2 TBSP MUSTARD
  
• 1/2 OZ TURMERIC
  
• ABOUT 1 CUP FLOUR
  






Instructions



1. PUT THE VEGETABLES THROUGH A MINCER AND LET STAND OVER NIGHT IN SALT WATER
   
   
2. COOK PICKLE A LITTLE AND ADD THE VINEGAR SPICES AND FLOUR
   
   
3. COOK TILL IT THICKENS