Pickled vegetable salad
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Finely diced green peppers |
| ¾ | cup | Minced onions |
| 3 | cups | Coarsely grated beets |
| 3 | cups | Grated cabbage |
| 2 | cups | Cider vinegar |
| 1 | tablespoon | Salt |
| ½ | cup | Sugar |
| 2 | tablespoons | Mustard seed |
| 1½ | tablespoon | Celery seed |
Directions
Combine all the ingredients in a saucepan. Bring to a boil and cook over low heat 10 minutes, mixing occasionally. Turn into two 2-quart sterile jars and seal at once. Chill 36 hours before serving. Serves 12 to 16. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by
Recipe By : Jennie Grossinger - "The Art Of Jewish
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