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Ingredients
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1 pound salt
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1 gallon water
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2 pounds cauliflower, broken into small florets
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2 pounds cucumber, peeled and diced
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2 pounds pearl onions, halved
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9 ounces white sugar
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3 teaspoons mustard powder
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1 ½ teaspoons ground ginger
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6 cups distilled white vinegar
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1 ½ ounces all-purpose flour
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2 tablespoons ground turmeric
Directions
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Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
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In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
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Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
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In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Nutrition Facts (per serving)
27 | Calories |
0g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 80 | |
Calories 27 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 2228mg | 97% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 2% |
Total Sugars 4g | |
Protein 1g | 1% |
Vitamin C 8mg | 9% |
Calcium 12mg | 1% |
Iron 0mg | 2% |
Potassium 52mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.