| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Dutch |
Beans, Penn dutch, Pickles, Preserving, Vegetables |
4 |
Quarts |
INGREDIENTS
| 2 |
c |
Cucumbers, sliced |
| 2 |
c |
Red or green peppers |
|
|
chopped |
| 2 |
c |
Cabbage, chopped |
| 2 |
c |
Green tomatoes, chopped |
| 2 |
c |
String beans |
| 2 |
c |
Carrots, diced |
| 2 |
c |
Celery, chopped |
| 1 |
c |
Onion, diced |
| 2 |
T |
Celery seed |
| 4 |
T |
Mustard seed |
| 4 |
c |
Vinegar |
| 4 |
c |
Sugar |
| 2 |
T |
Turmeric |
INSTRUCTIONS
99
Slice cucumbers. Chop cabbage, tomatoes and peppers. Soak overnight
in salt water, using 1/2 cup salt to 2 quarts water. In the morning,
cut string beans and chop carrots and celery. Cook until tender, but
not soft. Drain vegetables which soaked overnight and combine with
cooked vegetables. Combine vinegar, sugar and spices and bring to a
boil. Add vegetables and simmer together for 10 minutes. Pack into
jars and seal. Mrs. Mildred Schrock of Oregon Mennonite Community
Cookbook Mary Emma Showalter 1950 The Mennonite Community Association
ISBN 87883-0411 Typos by Jeff Pruett Posted to CHILE-HEADS DIGEST by
Jim.Weller@salata.com (Jim Weller) on
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