Ingredients:
Vegetables
2 pounds pickling onions
3 heads cauliflower
1 dozen cucumber, medium
Sauce
2/3 cup flour
8 ounces mustard
1 tablespoon celery seed
2 cups vinegar
Instructions:
1. Separate cauliflower into pieces cut up into cubes and peel onions.
2. Soak over night in a brine made of 1 cup salt to 2 quarts water.
3. Drain and make sauce until tick and add vegetables. Cook until tender.
4. Pour into canning jars - leave head space.
5. Process 15 minutes.
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