Asian Mixed Vegetable Salad
|Carrots||1 Bunch (100 gm)|
|Green beans||8 Cup (128 tbs)|
|Shelled lima beans||8 Cup (128 tbs)|
|Cauliflower head||1 Large|
|Ears of corn||4|
|Green tomatoes||2 Pound|
|Small white onions||2 Pound|
|Sugar||3 Cup (48 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Celery seed||3 Tablespoon|
|Mustard seed||3 Tablespoon|
|Dry mustard||2 Tablespoon|
|Turmeric powder||1 Tablespoon|
|Hot sauce||2 Tablespoon|
Pare and slice the carrots, then place the whole green beans, limas and carrot slices in a deep kettle.
Break up the cauliflower and cut the corn from the cob, then add to the kettle.
Add water to cover and bring to a boil.
Reduce heat and cook for 25 minutes, then drain.
Coarsely chop tomatoes and green peppers.
Peel the onions and set aside.
Combine the sugar, salt, celery seed, mustard seed, dry mustard and turmeric in a deep kettle, then add the vinegar.
Cook over low heat, stirring constantly, until the sugar is dissolved, then stir in the hot sauce.
Add the drained cooked vegetables, chopped vegetables and onions and cook for 25 minutes.
Spoon into sterilized jars and seal.