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See below ingredients and instructions of the recipe
5 Cucumbers -- peeled and
Chopped
1 1/2 lb Tomatoes -- diced
2 c Finely shredded cabbage
2 Green peppers -- minced
2 Onions -- minced
1 1/4 c Vinegar
1 1/2 c Sugar
2 ts Salt
1 tb Mustard seed
1/2 tb Celery seed
Mix all the ingredients together very thoroughly. Pack into three
1-quart sterile jars. Chill for 36 hours before using. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by
Bantam Books, Inc.
(c) 1958 Recipe formatted
Recipe By : Jennie Grossinger - "The Art Of Jewish
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