Cooking for Daily Living
Pickles, Condiments and Oddments
Green Tomato Mustard Pickles

2 qts. green tomatoes, sliced
1 qt. onions, sliced
1 head cauliflower, broken into flowerets
2 green and 2 red sweet peppers, chopped
1/2 c. salt
1/4 c. flour
1/2 c. sugar
1/4 c. dry mustard
1/2 tsp. turmeric
1 Tbsp. mixed pickling spices
1 qt. vinegar

Cover combined vegetables with salt. Let stand overnight. Drain. Blend flour, sugar, spices and vinegar. Cook over low heat ‘til thick. Pour over vegetables in a roaster and cook, covered in a 325° oven ‘til tomatoes are just tender. Seal and process (boiling water) ten minutes, if they are to be kept long.