How to make it

  • Cut tomatoes, peppers, cucumbers and cauliflower in medium pieces then add onions.
  • Make brine of salt and water then pour over vegetables and let stand 24 hours.
  • Heat just to scalding point then drain.
  • Mix flour, mustard, sugar, celery seed and turmeric.
  • Add enough cold vinegar to make 2 quarts in all.
  • Cook until thickened stirring constantly then add pickles and heat thoroughly.
  • Pour into sterilized hot jars and seal.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    these ought to be good thanks
    Was this review helpful? Yes Flag

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