Yellow Pickle
- 4 large green peppers
- 2 quarts or 4 large cucumbers
- 2 quarts green tomatoes
- 2 quarts small onion
- 4 cauliflowers
- 2 heads celery
- 1 cup mustard seed
- 2 tablespoons mustard
- 2 1/2 cups flour
- 2 tablespoons turmeric powder
- 1 gallon cider vinegar
Chop finely peppers, slice cucumbers, green tomatoes, and onions. Break in pieces for cauliflowers and chop two heads of celery. Cover with salt and let stand 24 hours; drain, add mustard seed. Dressing-- Mix mustard, flour, sugar, turmeric powder, one pint cider vinegar. Then put on to scald three and a half quarts cider vinegar; when scalding add mixture and vegetables, leave on stove to scald and get soft. Be careful not to boil.
Submitted by Jul 7, 2009
17 min 1440 min 1457 min
17 min 1440 min 1457 min