Pickled vegetable salad
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Recipe by: amets
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3/4 c Finely diced green peppers
3/4 c Minced onions
3 c Coarsely grated beets
3 c Grated cabbage
2 c Cider vinegar
1 tb Salt
1/2 c Sugar
2 tb Mustard seed
1 1/2 tb Celery seed
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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