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Title: Carrot and Cucumber Pickle (Mennonite)
Categories: Pickle Preserve Ethnic
Yield: 1 Bunch
| 10 | c | Carrots; diced |
| 10 | c | Cucumbers; chopped |
| 5 | Red peppers | |
| 3 | c | Vinegar |
| 2 | c | Water |
| 5 | c | Sugar |
| 3 | tb | Salt |
| 2 | tb | Celery seed |
| 4 | tb | Flour |
| 1 | tb | Dry mustard |
| 1 | tb | Turmeric |
Dry carrots and cook until tender. Add chopped cucumbers and red peppers. Combine sugar, salt, flour, vinegar and spices. Add vegetables to liquid and cook until slightly thick. Put into hot jars and seal.
Mrs. Abram G. Metz of Pennsylvania _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett
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