Servings: 1 Gallon
1 tablespoon mustard flour
1/2 cup (5 oz) salt
1 tablespoon pepper, black
1 teaspoon pepper, red ground
1/4 cup (2 oz) sugar, granulated
1 cup water
6 tablespoon (3 oz) onions, dry, minced
3/4 cup (1-1/2 oz) parsley, fresh, finely
3/4 cup (4 oz) peppers, sweet, chopped
3/4 cup (5 oz) pickles, cucumber, sweet, finely chopped
2-1/2 quart Salad Oil
1-1/2 quart vinegar
Combine mustard flour, salt, black and red peppers, sugar, water, onions, parsley, peppers, pickles, salad oil, and vinegar; blend well. Cover; refrigerate until ready to serve. Shake or beat before using.
NOTE:
5 oz fresh sweet peppers A.P. will yield 4 oz finely chopped peppers and 2-1/2 oz dry onions A.P. will yield 2-1/4 oz minced onions.