Vegetable Pickles

Recipe Ingredients

1		Small green tomatoes
4		Red bell peppers
2		Small cucumbers
1		Cauliflower
1		Small pickling onions
2 cups	474ml	Salt
1		Cold water
1 cup	62g / 2.2oz	All purpose flour
6 tablespoons	90ml	Dry mustard
		Sugar - (no amount listed)
2 teaspoons	10ml	Celery seed
1 tablespoon	15ml	Turmeric
		Distilled white vinegar - as needed

Recipe Instructions

Cut tomatoes, peppers, cucumbers, and cauliflower in medium-size pieces. Add onions.

Make brine of salt and water and pour over vegetables, let stand 24 hours. Heat just to scalding point, then drain.

Mix flour, mustard, sugar, celery seed, and turmeric with enough cold vinegar to make 2 quarts in all. Cook until thickened, stirring constantly.

Add pickles. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes.

This recipe yields 4 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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