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Vegetable Pickle

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Ingredients
  Head cabbage 1 Medium
  Carrots 4
  Onions 6
  Green peppers 2
  Red peppers 2
  Celery stalks 3
  Cider vinegar 1 Pint
  Sugar 3 Cup (48 tbs)
  Mustard seed 1 Teaspoon
  Celery salt 1 Teaspoon
Directions

Prepare all vegetables; chop finely or put through coarsest blade of food grinder.
Put into bowl; cover with cold water.
Let stand about 3 hours; drain.
Put vegetables into kettle.
Add vinegar, sugar, mustard seed, and celery salt; bring slowly to boiling point.
Remove from heat. (This way vegetables should remain crisp.)
Pack into hot sterilized jars; seal at once.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Vegetable

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