|Cauliflower||1 Large, broken|
|Pickling cucumber/1 quart sliced cucumber||1 Quart|
|White onions||1 Quart, peeled|
|Red peppers||2 , sliced|
|Salt||1 Cup (16 tbs)|
|Powdered mustard||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Mustard seed||2 Teaspoon|
|Whole cloves||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt.
Let stand overnight.
Mix mustard and sugar in large preserving kettle.
Add water, vinegar, and seeds.
Add cloves and allspice tied in cheesecloth bag.
Bring to a boil.
Add vegetables, bring again to boil and simmer until tender.
Mix flour and turmeric into a paste with a little cold water.
Add to pickles and cook for 5 minutes longer.
Remove spice bag.
Pack pickles into hot sterilized jars and seal.
Serving size: Complete recipe
Calories 1665 Calories from Fat 67
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6588.8 mg274.5%
Total Carbohydrates 335 g111.7%
Dietary Fiber 52.7 g210.8%
Sugars 199.2 g
Protein 44 g87.7%
Vitamin A 181.1% Vitamin C 1403.8%
Calcium 85.2% Iron 91.9%
*Based on a 2000 Calorie diet