Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 ea Bell pepper, green
2 ea Cauliflower, heads
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric

Separate the cauliflower into flowerets, peel the onions and slice the
peppers real fine, slice the tomatoes and combine all four
ingredients. Cover with the salt and let stand over night. Drain,
cover with boiling water and cook until vegetables are soft. Drain.
Heat the vinegar and pour over the flour, sugar, mustard, celery seed
and turmeric which have been mixed together. Mix thoroughly. Add the
pickles to the cooked vegetables and pour over the liquid, cook about
10 minutes or until mixture thickens. Pour into sterilized jars and
seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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