Pickled Vegetable Salad Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Finely diced green peppers,
3/4 cup: Minced onions,
3 cup: Coarsely grated beets,
3 cup: Grated cabbage,
2 cup: Cider vinegar,
1 tbsp: Salt,
1/2 cup: Sugar,
2 tbsp: Mustard seed,
1 1/2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp