POLAND
Ingredients
•
pound salt, 1 gallon water
•
2 pounds cauliflower, broken into small florets
SCHOOL:
•
2 pounds cucumber, peeled and diced
GIMNAZIUM NR 16 Z
•
2 pounds pearl onions, halved
•
9 ounces white sugar
•
3 teaspoons mustard powder
•
1 1/2 teaspoons ground ginger
MARII KONOPNICKIEJ W
•
6 cups distilled white vinegar
KATOWICACH
•
1 1/2 ounces all-purpose flour
•
2 tablespoons ground turmeric
ODDZIALAMI
INTEGRACYJNYMI IM.
Preparation :
1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours.
Drain the vegetables. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt
and vegetable mixture, bring to the boil, and simmer for 20 minutes.
2. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring
to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
3. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into
Starter
pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the
tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a
wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Ola Pikura
20