---------- Recipe via Meal-Master (tm) v8.02
  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.