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* Pearl onions are the small white or silver skinned onions used in
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stews. ** Break cauliflowers into bite-sized flowerets.
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~------------------------------------------------------
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~----------------- Finely chop or grind, through the medium blade of
|
a food chopper, the cucumbers, onions, and red pepper, and put each
|
ground vegetable into a separate bowl. Rinse the food chopper
|
between each vegetable. Also put into separate bowls, the gherkins,
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white onions, and the cauliflower flowerets. Sprinkle each vegetable
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with the salt, using about 1/4 c to each bowl. Cover the gherkins,
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pickling onions, and cauliflower with cold water and let all the
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vegetables stand overnight. In the morning, drain the chopped
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vegetables in a colander; drain the whole vegetables and dry them
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with a towel. Mix the vegetables in a preserving kettle, stir in the
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sugar and 6 cups of the vinegar, and bring the mixture to a boil.
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Combine the flour, mustard, tumeric and celery salt and mix them to a
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smooth paste with the remaining vinegar. Stir the paste gradually
|
into the vegetables and continue to stir until the sauce is slightly
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thickened. Turn the pickles into jars and seal at once. Makes 6
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quarts.
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