Recipe information
Yield
Makes about 6 pints
Ingredients
4 large green tomatoes
2 green peppers, seeded
1 red pepper, seeded
1 pound white onions, peeled
2 large carrots, peeled
3 large cucumbers, peeled and seeded
1 large head cauliflower, separated into flowerets
7 tablespoons flour
7 tablespoons light brown sauce
1 teaspoon turmeric
3 tablespoons prepared mustard
3 cups cider vinegar
Preparation
Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.
