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.
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|Serving Size: 1 Serving (2208g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 479 (9%)|
|Amt Per Serving||% DV|
|Total Fat 53.2g||71 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 0mg||0 %|
|Sodium 207.5mg||7 %|
|Potassium 6577.7mg||173 %|
|Total Carbohydrate 1294.5g||381 %|
|Dietary Fiber 115.5g||462 %|
|Sugars, other 1179g|
|Protein 87.7g||125 %|
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Calories per serving: 5599
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