---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MUSTARD PICKLES
 Categories: Penndutch, Pickles
      Yield: 1 servings
 
      2 qt Tomato, green
      2 qt Pickles, small sweet
      2 qt Onion, small white
      6 ea Bell pepper, green
      2 ea Cauliflower, heads
      1 c  Salt
      3 qt Vinegar, white wine
      1 c  Flour
  1 1/2 c  Sugar
    1/4 lb Mustard, dry
      1 oz Celery seed
    1/2 oz Turmeric
 
  Separate the cauliflower into flowerets, peel the
  onions and slice the peppers real fine, slice the
  tomatoes and combine all four ingredients. Cover with
  the salt and let stand over night. Drain, cover with
  boiling water and cook until vegetables are soft.
  Drain. Heat the vinegar and pour over the flour,
  sugar, mustard, celery seed and turmeric which have
  been mixed together. Mix thoroughly. Add the pickles
  to the cooked vegetables and pour over the liquid,
  cook about 10 minutes or until mixture thickens. Pour
  into sterilized jars and seal.
  Source:  Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----