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Green tomato mustard pickles


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  • 1 quart green tomatoes
  • 1 large green pepper
  • 2 large onions
  • 1 cauliflower
  • 1 cup sweet gherkins
  • 1 quart cider vinegar
  • 2 tablespoons dry mustard
  • 2 cups sugar
  • 1/2 cup flour
  • 1 teaspoon turmeric



Step 1

Chop all vegetable. Soak overnight in mixture of 6 cups water and 1 cup salt.
Drain off salted water and add fresh water. Bring to boil and cook until vegetables are tender. Drain. Prepare liquid: Bring to boil cider vinegar,
dry mustard, sugar, cup flour, turmericand cook 3 or 4 minutes, stirring constantly. Pour ever vegetables and let stand another 3 or 4 minutes. Pack into sterile jars and seal.


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