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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place each veggie in a separate container. Cover each veggie with boiling hot brine (1 cups salt dissolved in 10 cups of boiling water. Let stand overnight. | 2. The next day, drain well. | 3. While the veggies are draining, combine 7 cups of the vinegar and sugar. Heat to boiling until sugar dissolves. | 4. Combine the rest of the ingredients and add to the remaining vinegar, stirring to mix. | 5. Temper this mixture with some of the hot vinegar and sugar solution to prevent lumps, then mix all together. Add all the vegetables. Heat until bubbles come to the top (near boiling), stirring constantly to avoid scorching. | 6. Fill hot, sterilized jars and seal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gherkin	4	quarts		-	-	-	-
cucumber	4	quarts	chopped	-	-	-	-
cauliflower	1			-	-	-	-
pickling onion	1	quart	peeled	-	-	-	-
onion	6		sliced	168.0	39.228	4.62	0.42
green pepper	3		diced	89.4	20.7408	3.8442	0.7599
hot red pepper	2		diced	-	-	-	-
celery	4	cups	diced	64.64	11.9988	2.7876	0.6868
pickling vinegar	10	cups		-	-	-	-
sugar	6	cups		4835.88	1209.576	0.0	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
mustard	1 1/2	1/2		0.4725	0.0817	0.05	0.0073
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
turmeric	2	tablespoons		58.656000000000006	12.6223	1.8198	0.611
celery seed	2	teaspoons		15.68	1.6540000000000001	0.7228	1.0108
mustard seed	2	tablespoons		64.008	3.5393	3.2861	4.5662

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.