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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered. | 2. After 24 hours, drain the vegetables well, and rinse them well. | 3. Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds. | 4. Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling cucumber	1	quart		-	-	-	-
cauliflower floret	4	cups		-	-	-	-
white pearl onion	1	cup	peeled	-	-	-	-
pickling salt	1/2	cup		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
sugar	3	cups	granulated	959.4	180.024	30.03	14.975999999999999
purpose flour	1/2	cup		-	-	-	-
mustard	3	tablespoons		2.835	0.4903	0.3003	0.0441
celery seed	1	tablespoon		25.48	2.6878	1.1746	1.6426
turmeric	1 1/2	1/2		14.04	3.0213	0.4356	0.1462
vinegar	3	cups		150.57	6.6681	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0

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