Mary Kec

Ingredients

• one quart cucumbers
• one quart onions
• one quart cauliflower
• two bunches celery
• one quart little green tomatoes
• three pints vinegar
• one cup sugar
• four tablespoons of dry mustard
• two tablespoons flour
• one tablespoon tumeric
• one quart large cucumbers cut small
• one quart small cucumbers left whole
• two quarts white onions
• one pint green tomatoes cut up
• one quart green beans cut up
• three heads cauliflower
• two tablespoons curry powder
• two tablespoons tumeric
• one tablespoon celery seed
• half pound coleman's mustard
• one-half cups flour
• two cups sugar
• one gallon cider vinegar
• four red
• six green peppers chopped
• six red peppers chopped
• vinegar

Directions

1. MUSTARD PICKLES— Clean and slice one quart cucumbers, one quart onions, one quart cauliflower, two bunches celery, four red and green peppers and one quart little green tomatoes. Soak in brine for twenty- four hours and then drain. For dressing, mix three pints vinegar, one cup sugar, four tablespoons of dry mustard, two tablespoons flour, one tablespoon tumeric. Mix well, then boil and when thick add the pickles and seal hot.

2. JULIA M. FARA.

3. CHOW CHOW — One quart large cucumbers cut small, one quart small cucumbers left whole, two quarts white onions, one pint green tomatoes cut up, one quart green beans cut up, three heads cauliflower, six green peppers chopped, six red peppers chopped, two tablespoons curry powder, two tablespoons tumeric, one tablespoon celery seed, one- half pound Coleman's mustard, one and one-half cups flour, two cups sugar, one gallon cider vinegar. After preparing put all vegetables in separate pans in strong salt water over night. In the morning drain all well and scald in boiling water, not letting them get too tender. Mix other ingredients in bowl with cold cider vinegar, put remaining vinegar on stove and when it boils add the mixture, and after having boiled fifteen minutes add vegetables after having been thoroughly drained. Seal while hot. Peppers are not included in the soaking.

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.