| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Pickles, Preserving, Vegetables, Penn dutch, Beans |
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 |
tb |
Celery seed |
| 4 |
tb |
Mustard seed |
| 4 |
c |
Vinegar |
| 4 |
c |
Sugar |
| 2 |
tb |
Turmeric |
INSTRUCTIONS
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 99
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