 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
This is an old recipe I got from a good friend many years ago. I wish I had a pound for every jar of this I did up in the autumn. My family loved it and so did I. It goes great with any cooked meats and is wonderful in sandwiches. Overnight soak time for the vegetables is not reflected in the cooking times. Ingredients:
4 cucumbers |
2 cups onions |
2 red peppers |
4 large apples |
1 head cauliflower |
1 cup white vinegar |
8 cups white sugar |
2 tablespoons mustard seeds |
2 cups white vinegar |
2 teaspoons turmeric |
1/2 cup dry mustard |
2 teaspoons celery seeds |
Directions:
1. Peel the cucumbers and onions. Take the seeds out of the peppers. Grind all the cucumbers, onions, red peppers, apples and cauliflower and then soak together overnight in a mixture of 32 ounces of water and 1 cup salt.
2. Drain well the next morning. Put into a large heavy pot along with the dressing ingredients. Stir together the paste ingredients and stir into the pickle mixture. Cook, stirring until thick over medium heat, then reduce heat to low and cook for 1 1/2 hours until done. Seal in sterilized hot bottles while immediately. Makes about 10 cups.
|
|